Time management is a stretch for me. Sometimes I do it well but more often I struggle with it. For the last few years I've gone to one of those dinner places and made a batch of dinners a few times a year just so I'd have something in the freezer for rough days. Some of those meals I've been able to replicate, some elude me. This is my first effort at one of the family's favorites....Pulled Pork!
I love me some Pulled Pork! I like it at the ball park where it alternates between being really smoky and setting your mouth on fire depending on which stand you go to! For my first effort, I went down the tame, smoky route. So if the mouth-a-fire thing is your bag, there's room to go there! Pack your bags and plan accordingly!
I started by making my sauce last night. My measurements were:
- 1/4 sweet vidalia onion-shaved thin and minced
- 2 tsp minced garlic
- 1tsp chili powder
- 1 12 ounce bottle of chili sauce (Heinz)
- 1/3 cup brown sugar
- 1/4 cup cider vinegar
- 1Tbsp Worcestershire sauce
- splash of liquid smoke
- good sized sprinkles of coriander and allspice
I sauteed the onions in a smidgen of olive oil and then added the garlic. Then I added the remainder of the ingredients and let it simmer for a few moments, then cool off. I refrigerated it overnight...
This morning I got up and put the pork roast in the crock pot. I went with a 3.7 pound pork shoulder. Then I doused it with the above mixture. This afternoon when I got home, I pulled the pork roast apart with two forks and stirred it up. I then had this....
Then I went upstairs and worked out. When I came downstairs I had this... (it didn't automatically morph, I had to intervene and dish it up!)
This is good with cilantro slaw on it... or even better, with Monterey jack cheese! It's also good just as you see, with the toasty sourdough bun and the juice dribbling on your chin... sorry!
Anyway, there's the basics... easy, yummy, spice it up, tone it down... ENJOY! It makes great ball game watching food and there's always leftovers to fight over! I did run across one recipe online that claimed to use pickling spices and at least two recipes that said to pour rootbeer in there... so there's definitely variables! My brew pub makes this using their stout (so good) and I think more of a barbeque type sauce... Let me know what you do with it. It can only get better from here!