Home Cooked Thoughts

The following recipe has transformed since I began making it.  The first time I tried it was on a whim because my mom had intended to make it for a dinner date with my sister, but had to spend the day at my house first . . . long story a little shorter . . . I prepared it for her and I was able to enjoy the benefits!  If you are a fan of pork, specifically pulled pork, then here’s an easy (extremely easy) slow cooker recipe for you.

You will need a slow cooker, or as others refer to it . . . a crock pot and a large skillet.  I’ll list the ingredients and then chat about your prep.

1/2 Fresh Picnic Cut – bone in or out, doesn’t matter

1 T. olive oil

1 onion – I prefer Vidalia

2 celery stalks

2 – 3 garlic cloves

1/2 cup water

2 -3 cups bbq sauce

salt & pepper to season

The best time to prepare this meat is before going to bed as it needs to slow cook for quite some time.  Rinse meat, pat dry, and season lightly with salt and pepper.  Heat oil in the skillet and brown all sides of the roast.  If you have purchased the bone-out roast then keep the meat in the netting and still brown all sides.

While browning the meat, slice the onion into large pieces and cut the celery stalks in 2 -3 pieces each.  Place these veggies in the bottom of the slow cooker . . . you’ll be placing the meat atop these veggies so the larger the chucks the better balance your meat will have.  Once your meat is browned on all sides, place it on top of the veggies (fat side up) and then quickly slice up your garlic cloves.  Throw garlic on top of the roast and pour 1/2 cup of water over roast.

Set your slow cooker to LOW for 9 – 11 hours, depending on the size of your roast.  I usually have a 4 1/2 pound roast (bone-in) and I let it cook on LOW for 9 1/2 hours.  Now, go to bed and try not to let the wafting scents of cooking pork keep you awake.

Good Morning!  Once you’ve had breakfast place your roast somewhere to cool.  Toss everything left in the cooker away.  Once the roast is cool enough to handle begin pulling apart by hand.  The reason you want to pull it apart by hand is simple . . . once you pierce it with a knife or fork you begin letting out all of those yummy juices . . . so use your hands ladies and gentlemen, make a mess!  The fat should pull away easily and the meat should fall of the bone and break up easily.

Once you’ve pulled it all apart place it back it the slow cooker and add your bbq sauce to the wetness of your liking.  I confess that for a 4 1/2 – 5 pound roast I have been known to use an entire regular sized bottle of sauce.  Set your cooker to LOW until it brings all of the meat to a similar heat, then turn to WARM for 1 hour to 1 1/2 hours.  Should your cooker not have a WARM setting, then leave it on LOW for only an hour more . . . I suppose if you were to add water periodically you could prolong the amount of time in the cooker.

My husband and I enjoy this meat in sandwiches, but we also discovered that it makes a great topping to a fresh tossed salad.  Great summertime dinner idea!