By Victoria Heerschap
Are you missing your BBQ as much as I am? Just because it’s blustery out, it doesn’t mean you can’t enjoy all of those fabulous BBQ smells and flavors while staying warm and dry. In the winter months, your slow cooker can be your best friend; a friend that comes over, stays all day, cooks your dinner, and makes your house smell oh-so-lovely!
I’d suggest using a store-bought sauce for this, unless you’ve got your own killer recipe (hmm…coming soon?). As for the bread, you can use any sandwich roll or bun for these, but when I can, I always go for a cheddar jalapeno Kaiser roll. I just love what jalapenos do to BBQ sauce. I’ve also used plain old hamburger buns and enjoyed them just as much. You can even go without the bread, since it’s really all about the tender, saucy pork.
Pulled Pork Recipe
Ingredients:
2 1/2 lbs. pork – loin, boneless pork shoulder, or butt roast
1 tsp. kosher salt (plus 1 tsp. for salting the pork)
1/2 tsp. black pepper
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. garlic salt
2 tsp. dehydrated onion
2 cups Dr. Pepper or root beer
1-2 cups water to cover
Directions:
For best results, salt the fat side of the pork and let sit overnight in your refrigerator. This will loosen up the fat rind and add depth to the pork. If you don’t have the time, you can skip this optional step. It’ll still be yummy!
Place the pork roast, fat side up, in your slow cooker. Add the salt, pepper, chili powder, cumin, garlic salt, and dehydrated onion. Add the Dr. Pepper (or root beer), then add enough water to cover the sides of the roast and some of the top, leaving just the top of the fat rind peeking up through the liquid. Cook on low for 6-8 hours.
Once the pork has cooked down and comes apart easily, remove the pork to a bowl and shred, discarding any fatty pieces. Drain and reserve the cooking liquid.
Mix in your BBQ sauce of choice. Add back some of the reserved cooking liquid to control the consistency of the pulled pork, keeping it moist and juicy. Serve on your favorite bun. Enjoy!