I finally figured out why my roasts n such haven't been cooking as quickly as the recipes say they should. I recently read (can't remember where) that each time you open the lid to the crock pot/slow cooker, it increases the cook time by 20-30 minutes! I guess the steam creates a seal and allows the food to cook more quickly and evenly.
I won't waste anymore time. On to the recipe! BBQ Pulled Pork! Yummy!
The Ingredients
Shopping List:
1/2 cup ketchup
1/3 cup Worcestershire
1/3 cup apple cider vinegar
1 Tbsp. ground mustard (i used Dijon instead)
1 Tbsp. paprika (i used chili powder)
1/4 cup brown sugar
1/2 tsp. liquid smoke (didn't have any so left it out)
dash red pepper flakes
Pinch salt and pepper
1 medium sweet onion, sliced
3 lbs. pork shoulder, trimmed of fat. (any pork roast should do)
Directions:
-Combine all ingredients except for onion and meat in crock pot. Whisk all ingredients until well blended.
-Place pork and onions into mixture, coating both sides of meat.
-Cook for 8-10 hours on low slow cooker setting.
-After meat is cooked, remove from slow cooker and break apart with a fork.
-Place meat back into warm sauce to reheat until serving.
All in the pot!
Finished Meat, Pre-Shredding
A Perfect Sandwich
As you can tell above, I made some changes based on what I already had on hand. This recipe was super and made more than plenty for a few meals plus some more to freeze!
I think I'm falling in love with my crock pot! I made a pot roast in it last night (recipe to come) and it was glorious!
Happy Eating!
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