I swear I enjoy meatless dinners too sometimes. This recipe is just another one of those meals that's a staple. It's perfect for a crowd during a BBQ or simply dinner for two. It's a win-win because your house will smell amazing and it's insanely tasty! I have to also add that this recipe is probably one of the best recipes for pulled pork I have ever tried.
And of course, what to do with leftover shredded pork...oh the possibilities!
Recipe: Crockpot BBQ pulled pork
Ingredients
-1 3-4
lb pork butt or shoulder OR two 2 lb pork tenderloins; which I’ve been
using.
-1 tbsp. black pepper
-1 tbsp. kosher salt
-1 tbsp. paprika
-1 tbsp. garlic powder
-1/2 tbsp. cayenne pepper
-1/2 cup brown sugar
-1 jar of your favorite BBQ sauce (I love Stubb's Original)
-1 medium red or yellow onion, sliced
-1 tbsp. black pepper
-1 tbsp. kosher salt
-1 tbsp. paprika
-1 tbsp. garlic powder
-1/2 tbsp. cayenne pepper
-1/2 cup brown sugar
-1 jar of your favorite BBQ sauce (I love Stubb's Original)
-1 medium red or yellow onion, sliced
To make the pork:
1.
Slice
the onion and scatter in the bottom of your slow cooker.
2.
Rinse
the tenderloin with cool water and pat dry with a paper towel.
3.
Combine
all the spices together in a small bowl and rub well over the pork.
4.
Place
the pork in the crock pot/ on top of the onions.
5.
In a medium bowl, mix together the brown sugar
and BBQ sauce; pour over the pork and onions.
6.
Cook
on LOW for 8-10 hours. * 8 hours was plenty enough time for the meat to
shred easily and become super tender. Also, your entire house will smell
incredible!
Serve on your favorite bun with a pickle or tomato or cheese or coleslaw...really, the toppings are endless! We love these with some melted cheddar cheese!
Serve on your favorite bun with a pickle or tomato or cheese or coleslaw...really, the toppings are endless! We love these with some melted cheddar cheese!
Leftover meal ideas:
Meal: Pulled Pork sandwiches.
Leftover
meal #2 : Pulled pork cheesy nacho bake
Tip: Break these meals up on a different
week. Freeze any meat you know you won’t
use for more than a week. Thaw in the
fridge the night before you know you’ll use it.
It's hard to have any complaints about this place. It's easy to get a drink at event venues since they actually keep enough bartenders working at once, and you'll almost always find a place to sit. I love the vibe, the area, the people and the food at this place.
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