Now that school is in session schedules have become filled with activities, events and car pooling which leaves little time to prepare healthy and hot home cooked meals. A slow cooker is a wonderful appliance to have in the house. It saves so much time and doesn’t need to be a watched pot so you can continue doing what needs to be done and still come home to a delicious meal that is ready when you walk in the door.
Pulled pork is a great choice for dinner. It can be served with barbecue sauce with a side of potatoes, vegetables and a salad as well as in a sandwich heaped with a helping of coleslaw on top. Prepare most of the ingredients the night before and set it up in the morning to cook while you go about the business and activities planned for the day and enjoy your home cooked meal when you return.
- 2 ½ pounds of boneless pork shoulder
- ½ teaspoon of kosher salt
- ¼ teaspoon of pepper
- 3 tablespoons of olive oil
- ½ of an onion thinly sliced
- 1 clove of garlic, minced
- 1 cup of barbecue sauce
- ½ cup of cider vinegar
- 2 slices of bacon cut into 3-4 pieces
- ½ cup of chicken broth
- Rub the pork roast with salt and pepper on both sides.
- Place the roast into a frying pan with a little oil, sear the meat for 5 minutes per side and place the roast into the slow cooker.
- In the frying pan add in the onion and cook for about 3 minutes till the onion softens.
- Add the garlic and cook with the onion for an additional minute or two.
- Pour in the barbecue sauce and cider vinegar and stir, be sure to scrape the sides of the pan to include any bits that have browned.
- Remove the garlic and onion and place into the slow cooker.
- Add the bacon into the cooker along with the liquid ingredients.
- The liquid should cover half the pork.
- Once all the ingredients are in the slow cooker turn the roast over so both sides are coated in the liquid.
- Cover the cooker and set the temperature to low for 7 hours or until the pork is very tender.
- When the roast has finished cooking remove it from the cooker and place it into a baking pan.
- Strain the liquid from the cooker and place it into a medium sized sauce pan.
- Cook the liquid on a medium-high heat until it is reduced by one-third which should take about 10 minutes.
- While waiting for the gravy to reduce shred the pork using a fork.
- Place some shredded or pulled pork on a bun, top it with coleslaw and pour either some extra barbecue sauce over the top or some of the gravy from the sauce pan and serve sandwiches while the meat is still warm.
© 2014 Beverly Mucha / All Rights Reserved