Is there anything easier than slow-cooking? It’s no wonder that so many people are simply enamored with their slow cookers. If you live any kind of a busy life (or even if you just want to veg out and watch an all-day Veronica Mars marathon), then slow-cooking is for you.
One of the most amazing things about slow cooking is how it can turn a huge hunk of meat into a pot of tender, juicy meat shreds with so little effort on your own part. Take this slow cooker pulled pork, for instance. The roast I used was about 6.5 pounds heavy–that’s enough to feed a family of 4 for several days. And all I did was a little mixing and chopping, throwing ingredients into a pot, and pressing some buttons. Sometimes I feel like the bulk of the work is waiting around for your food to be done.
Pulled pork is a great dish for any night because it’s so versatile. Probably the most common thing is to have it on a sandwich, served with some pickles and maybe some chips on the side. But really, it can act as a protein to almost any meal that you’re planning to serve. Plate it up with some rice and fresh veggies, or serve it with some warm corn tortillas and fresh pico de gallo for taco night. It would also be great in a casserole or on pizza, or even stuffed into a pirozhki. The possibilities are really endless.
My huge 6.5-pound pork roast made an enormous amount of this stuff, so I ended up freezing some of it. I have to say, the defrosted pork wasn’t really my favorite; I felt like it lacked some of the tender juiciness of the fresh pork. But on the whole it wasn’t bad for a quick meal, especially if used in small quantities. If you’re going to freeze it, put individual-sized portions into small freezer bags. Be sure to add some of the juice to each bag and squeeze out as much air as possible before freezing. To use again, let it sit out to defrost, and then microwave it to piping-hot, give it a good stir, and do a taste test to make sure you still like the flavor before adding it to another recipe.
- 1 5-7 lb. pork shoulder roast
- 3 tbsp brown sugar
- 1 tbsp salt
- 1 tbsp paprika
- 2 tsp. garlic powder
- 1 tsp. ginger powder
- 1 medium brown onion
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 cups BBQ sauce
- 1. Mix together brown sugar, salt, paprika, garlic powder, and ginger powder. Thoroughly rub spice mixture over all sides of a pork shoulder roast. Place roast into slow cooker pot.
- 2. Slice onion into thin half-rings and place in pot, leaving some slices on top of roast. Pour vinegar, water, and 1 cup of BBQ sauce over roast. Cover pot and set slow cooker to high for 8-10 hours.
- 3. After 8 hours, uncover pot and using tongs, pull pork into thick shreds, removing any skin or bone from the roast. Add remaining cup of BBQ sauce and continue to cook until pork is fork tender and sauce is reduced. Serve immediately.
- My 6.5-lb roast was fully cooked after about 8 hours, but I cooked it for an extra hour to make it extra tender. You might have to adjust the cooking time depending on the size of your roast.