by Molly Jo Realy @MollyJoRealy
By now you’ve probably sensed a theme about my recipes: I like ’em cheap, easy, and slow cooked.
Slow cookers are a beautiful invention. I’m particularly thrilled with my new “original slow cooker”, an authentic Crock-Pot. A Crock-Pot is different from other slow cookers, in that other slow cookers typically sit atop a hotplate that in and of itself can be used as a pancake griddle on Saturday mornings. A Crock-Pot encases the pot, usually a removable stoneware that acts as its own serving dish, albeit hot, but ultimately easy on the clean up. Once the stoneware has cooled when removed from the heating element, it can fit in the fridge. The next day you can warm up your leftovers by taking it straight from fridge to Crock-Pot and setting it to “warm”. Since it’s already cooked, there’s no need to turn it on “high” and risk cracking your dish (although I hear that’s hard to do, yet another reason to love the original Crock-Pot).
For a few months, I’ve been wanting to try my hand at making BBQ Pulled Pork. Lo and behold, my new Crock-Pot came with a basic recipe! Of course, being me, I first tried their recipe. Then I had to make it my own. And here it is.
BBQ Pulled Pork can be enjoyed on buns as a sloppy joe-type sandwich, on rice or pasta, or mixed in with veggies. It’s even a great topping for BBQ or Hawaiian pizza. My 3-lb. roast was enough for 12 buns plus some leftover meat to add to a rice dish. Now that’s a good deal!
3 – 4 lb. pork loin, trimmed of fat
1 bottle (18 – 24 oz.) BBQ sauce
1 bottle (12 oz.) beer [I prefer a dark lager] [Substitute 12 oz Coca-Cola for a sweeter tang]
2 medium onions, chopped
Place pork loin into Crock-Pot. Cover with onion then BBQ sauce then beer/cola.
Cover and cook on low for 9 hours. Remove pork and shred with forks. Put pork back into Crock-Pot and mix well with onion sauce. Serve as desired.