What a Crock! Takin’ it Low and Slow


 

We all grew up watching the infomercials whose mantra was “Set it & Forget it!” but we all know the OG appliance that our mothers & mother’s mothers used back when it first was introduced in the 70’s…..the Crock-Pot. This appliance first gained popularity when women started working outside the home. Oh how times have changed my friends! We are working 9-5 or whenever we want to in-home, in office, at Starbucks, or any other place with a good wi-fi connection for your MacBook as you type a new blog post about crock pot recipes all while listening to your man kill zombies with a snoring-farting french bulldog resting his head on your keyboarddddddddddd.

I can go on and on about women’s lib but let’s tackle the actual subject at hand….Crock-Pots. Crock-Pot or slow cooker, whatever you want to call it, they are these time-saving beauties perfect for any lazy schmuck or busy family wanting to save time in the kitchen and have dinner ready as soon as they get home. Nowadays the slow cooker has evolved into this crazy mind reading appliance with new features that automatically stir your dish so it doesn’t burn at the bottom and all the ingredients are cooked evenly. Check out Crock-Pot iStir Automatic Stirring Slow Cooker Crazy huh? I have always associated a slow cooker with chili. I don’t know why but I did. As I got older I realized this magical vessel has a million different recipes ranging from every cuisine. Today I have the daunting task of picking just one recipe to share with you for your slow cooking pleasure. Drum roll please………….CHILI! I kid I kid! Today’s recipe is BBQ Pulled Pork Sammies on a brioche bun duh! Read about my Brioche Bun Movement here.   Here’s what you’ll need:

3-4lb bone-in pork butt  (I couldn’t find bone-in for today’s recipe so boneless is pictured. I prefer bone-in though. But not like that sickos!) excess fat trimmed

House seasoning – this is my own house seasoning that I use for ribs, chicken, etc (Recipe below)

1 tsp of cumin

1 tsp smoked paprika

1 large onion, quartered

1 bottle of Sweet Baby Rays BBQ sauce or your own homemade

1 can of Dr. Pepper – the official soda of Texas

Rolls (preferably brioche if not a good potato bun or standard hamburger bun if you’re into that sort of thing)

Thinly slice onions

Hamburger pickles

House Seasoning:
2 Tablespoons Paprika
2 Tablespoons Garlic Powder
1/2 tsp Cayenne Powder
1 tsp salt
1/2 tsp Ground Black Pepper

Special Equipment needed: Crock-Pot iStir Automatic Stirring Slow Cooker with stir function off or Crock-Pot Programmable Touchscreen Slow Cooker 6.5-Quart, either one will do. I prefer the programmable ones found in either of those links that have a warming feature. 

 Mix together the house seasoning with the cumin & smoked paprika. The night before, massage the seasoning mix all of the pork, cover and let sit in refrigerator over night. The next morning remove it from the refrigerator and let sit until meat has reached room temperature about 30 minutes to an hour. This is when you start your day, make your coffee, get the kids ready for school, let the dog out, etc. Take the quartered onions and place on the bottom of the slow cooker. Now place pork in the slow cooker and pour over 3/4 can of Dr Pepper. You are also going to lather pork with about a 1/4 cup of your BBQ sauce. Cook on low for 8-10 hours depending on your slow cooker. This 3.5 pounder shown took about 8 hours and it was held on warm for another a hour or so until I got back home from playing golf (by “playing” golf I mean cursing a lot & holding back tears while Scott consoles me). Cook until fork tender and if you did bone-in it will start to pull away from the bone. Take two forks and start to shred the pork discard bone if applicable and get rid of excess fat). This is a great time to get the kids involved and have them help you shred. Place shredded pork into a bowl and toss in about a 1/4 cup of the juice from the slow cooker to moisten the pork. In a skillet on medium high heat add shredded pulled pork and about 1/4 cup of barbecue sauce. Toss pork and sauce for about 3-5 minutes to warm through. Serve on a warm/toasted bun and if you’d like top with onions and some pickles on the side. If there are any leftovers, refrigerate them and heat them back up the same way in the skillet. 

Masarap!   

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