Sunday, January 22, 2012

BBQ Pulled Pork

I have been obsessed with using my Crock Pot lately.  There are so many reasons to be so fond of cooking this way.  It makes your house smell good all day, it's usually pretty easy, and you can have a home cooked dinner waiting for you even if you weren't home all day.  I am really just getting acquainted with my Crock Pot now.  


Previously I would only use it to keep things warm for parties, and the occasional Pot Roast.  I've been getting a little bit more creative and I am so glad.  Here's the latest.

BBQ Pulled Pork

2-3 lb. Pork Shoulder.  
1 yellow onion, chopped
2T olive oil
1 bottle of BBQ sauce.  I used Sweet Baby Rays, Hickory and Brown Sugar
12 oz. beer.  I used Budweiser because that's what my husband drinks!
1/2c ketchup

Add your olive oil to a skillet and heat to medium high.  Quickly brown all the sides of the roast.  Place the roast in the Crock Pot.  Reduce heat in the pan to medium. Add onions to the pan and cook for about 3-5 minutes until they start to soften, and then add the onions to the Crock Pot.  Mix together the remaining ingredients and then pour over the roast.  

Cook on High for 2 hours, and then reduce to low for 6 hours.  Remove roast and pull apart with two forks.  Add meat back to Crock Pot and mix with sauce, keep on warm setting until ready to serve.  

We had ours on wheat buns with American cheese.  Not terribly creative, but it's what I had in the house.  After the pork cools the sauce will thicken so it's even better the next day. Enjoy!


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