First off, can I just say that I would love to meet whoever invented the Crockpot and give them a hug? It’s probably one of the best inventions of the 20th century, and it’s days like today that I’m thankful for its existence.
Coming into this weekend, I was super behind on all the homework and projects and reading that I had to do by Monday. Owning and operating a food blog and having to write a certain number of posts per week can be quite challenging when you’re taking five classes that have a ton of homework and don’t have enough hours in the day to cook and take pictures and blog (whew)… But fear not, my dear readers, I came up with a brilliant idea of being able to make home-cooked meals and getting homework done at the same time!
Enter our lovely Crockpot.
It’s the perfect way of eating at home and getting stuff done! I probably spent about 15-20 minutes prepping for this meal, and left the Crockpot to do the rest of the cooking. No need to spend hours prepping or slaving away over the stove. There’s really not even a whole lot of dishes to clean up afterward either (which means more time to study). I felt bad wasting this lovely day away by not grilling something outside, but sometimes getting stuff done is just a little bit more important than blogging (I can’t believe I just said that).
- One 3-3.5 lb pork roast
- 1 medium onion, sliced
- 2 teaspoons light brown sugar
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon garlic powder
- A dash of cayenne pepper
- A pinch black pepper
- 3/4 cup apple cider vinegar
- 1/4 cup water
- 8 oz tomato sauce
- Dash hot sauce, such as Tabasco
- 1 teaspoon sugar
- 2 tablespoons Worcestershire sauce
- 12 whole wheat slider buns
- Your favorite kind of barbeque sauce
- Place the sliced onions in the bottom of a 5- to 6-quart slow cooker. Mix the brown sugar, paprika, garlic powder, cayenne pepper, salt and pepper and rub it over the pork roast. Place roast in Crockpot over the onions.
- In a medium bowl, combine the vinegar, water, tomato sauce, 1/2 teaspoon black pepper, hot sauce, sugar, and Worcestershire sauce. Pour over the roast. Cover and cook on low for 8 hours, or until meat is tender and is easily shredded with a fork.
- Remove roast from Crockpot and shred finely with a fork.
- Assemble sandwiches by placing desired amount of pork in between the buns. Add your favorite barbeque sauce on top of the meat or simple drizzle extra juices for extra juiciness.
- Serves 3-4
The pork itself is very light in flavor, but the addition of the barbeque sauce gives it an extra tang and makes it more like a “barbeque pulled pork sandwich”, if that’s what you’re going for.
Baked beans, pulled pork sandwiches, and potato chips. Sounds like a summer meal to me.
Recipe adapted from Food Network
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