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!
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!