I've been trying to be better at planning what we're going to eat all week so that we don't grab something quick on the way home, or splurge every night at the grocery store. I've been doing big grocery shopping once a week, and for the past two weeks it has worked out pretty well.
I typically shop at Wal-Mart, but I couldn't find any pork that I liked there. A new Kroger Marketplace (also known as Grocery Heaven) opened and I got the pork from there.
I used this recipe from My Baking Addiction:
Easy Crockpot Pulled Pork
Yield: 6-8 servings
Ingredients:
1 large Vidalia onion, sliced thin
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 (4-6 lb) boneless pork butt or shoulder
¾ cup cider vinegar
4 teaspoons Worcestershire sauce
1 ½ teaspoons crushed red pepper flakes
1 ½ teaspoons sugar
½ teaspoons dry mustard
½ teaspoon garlic salt
¼ teaspoon cayenne pepper
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 (4-6 lb) boneless pork butt or shoulder
¾ cup cider vinegar
4 teaspoons Worcestershire sauce
1 ½ teaspoons crushed red pepper flakes
1 ½ teaspoons sugar
½ teaspoons dry mustard
½ teaspoon garlic salt
¼ teaspoon cayenne pepper
Directions:
1. Rinse pork roast under cold water and pat dry with paper towels.
2. Place onions in crock-pot. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions.
3. In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Drizzle about 1/3 of vinegar mixture over roast. Cover and refrigerate remaining vinegar mixture.
4. Cover crockpot; cook on low for 10-12 hours. Drizzle about 1/3 of reserved vinegar mixture over roast during last ½ hour of cooking.
5. Remove meat and onions; drain. Chop or shred meat and onions. Serve with remaining vinegar mixture or your favorite barbeque sauce.
I followed the recipe except that I doubled the dry rub because my piece of meat was a little larger than what the recipe called for. I think it was 6.5lbs. It is hard to find a small pork shoulder around here. I cooked it 11 hours on low, and it was fantastic. I thought I was going to shred it with two forks like I've seen people do before, but I pulled this out of the crockpot and used a wooden spoon to get the bone out, and all I had to do was touch the meat with it because it all fell apart. It was delicious.
These pictures suck because I didn't take the time to get my camera out. After 11 hours I was too hungry to.
Try it. F'real.
2. Place onions in crock-pot. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions.
3. In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Drizzle about 1/3 of vinegar mixture over roast. Cover and refrigerate remaining vinegar mixture.
4. Cover crockpot; cook on low for 10-12 hours. Drizzle about 1/3 of reserved vinegar mixture over roast during last ½ hour of cooking.
5. Remove meat and onions; drain. Chop or shred meat and onions. Serve with remaining vinegar mixture or your favorite barbeque sauce.
I followed the recipe except that I doubled the dry rub because my piece of meat was a little larger than what the recipe called for. I think it was 6.5lbs. It is hard to find a small pork shoulder around here. I cooked it 11 hours on low, and it was fantastic. I thought I was going to shred it with two forks like I've seen people do before, but I pulled this out of the crockpot and used a wooden spoon to get the bone out, and all I had to do was touch the meat with it because it all fell apart. It was delicious.
Try it. F'real.
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