AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
BARBEQUE PULLED PORK SANDWICH
Today was spring cleaning for the outside of the house...picking weeds, putting down wood chips, gardening, raking, etc. After all the hard work, the best part was coming inside to the smell of barbeque pork.
This is a great weekend recipe. I know, I think that about any slow cooker recipe...but it's true! Your whole house smells awesome and you have access to warm delicious food all day long...nothing better!
I am taking a blogging vacation for a week but I will be back with hopefully some new and inspiring recipes for you!
Barbeque Pulled Pork Sandwich
Adapted from Baking Bites
5-6 lb. pork shoulder/pork butt
1 medium onion, chopped
1 cup ketchup
2/3 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup tomato paste
3 Tablespoons Worcestershire sauce
3 Tablespoons mustard
2 teaspoons smoked paprika
2 teaspoons garlic powder
pinch cayenne pepper
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
3/4 cup water
Place onion on the bottom of your slow cooker. Place pork shoulder, trimmed of any obvious excess fat, into slow cooker on top of onions. (I have to be honest, I usually use boneless pork sirloin...I know it has "less flavor" and is suppose to be tougher but I always think it tastes great and with all the BBQ sauce its hard to dry out...just don't overcook. When I look at the pork shoulders in the market and I see all that fat, I have a really hard time making the purchase!)
In a large mixing bowl, whisk together all remaining ingredients to form the barbecue sauce. Pour half of the sauce over the pork and cover. Set remaining sauce aside.
Cook over low heat for about 8 hours (or according to your slow cooker’s presets, mine happens to run a little hot and it was ready in 5 hours).
Remove pork to a large bowl and shred with two forks. Transfer meat back into slow cooker and cook for a few more minutes, until meat has soaked up the sauce.
Pulled pork can be held on the “warm” setting in the slow cooker for serving.
Serve on soft sandwich rolls (I like mine toasted)
and topped with extra barbecue sauce.
Perfect end to the perfect day...