The first time a crockpot really came on my radar was when we ate at a friend's house shortly after we were married. Dinner was BBQ beef over baked potatoes and it was delicious. The slow cooker is not for everything. Like other pans and appliances it has its specialties. For example, it doesn't give you tender, juicy chicken breasts but it's a champ for cooking meat to dry shredding consistency. Which is why we have three pulled meat recipes this week, including today's. Got guests coming for Sunday dinner but you have church until 4 pm? This one's for you!
BBQ Pulled Pork
1 medium pork roast (1 to 2 pounds)
1 cup water
1 onion, roughly chopped, optional
1 bottle BBQ sauce
1. Place the pork roast and 1 cup water in the slow cooker. Add some onions if you wish. Cook on LOW for about 6 hours.
2. Remove roast to large cutting board and shred with two forks. Drain most of the liquid from the cooker. Add 1 cup or about half a bottle of BBQ sauce and return meat to cooker. Stir to combine and cover to reheat.
3. Serve on buns, baked potatoes or rice with more sauce. Cole slaw, especially vinegar-based, is a great side or topping with this.
Bored with the ease of bottled BBQ sauce? Looking for something unlikelily delicious? Try this version of BBQ Pork - comes from my sister Maren's mother-in-law:
Connie's BBQ Pork
1 to 2 pound pork roast
1/2 packet or less taco seasoning
1 jar salsa
1 jar apricot jam
1. Combine the seasoning, salsa and jam in the slow cooker. Add the meat and cover with sauce. Cook on HIGH for about 5 hours.
2. Take the roast out and shred it, then put it back in and mix with the sauce. Serve hot on rice, noodles or rolls. Even better the next day.