The Crockpot Queen I am not. My mother, on the other hand, seemed to use it weekly when we were growing up. Before tonight, I’m pretty sure that the only times that I’ve taken it out of the cabinet was to keep queso warm on poker nights and to enter chili into a cook-off once (second place in a field of 30 – not too shabby for a girl!).
My husband is an avid barbecue fan. Barbecue sauce, specifically Rudy’s Sause (or Rudy’s Sissy Sause), goes on everything much like the way a normal person uses ketchup. Or, more accurately, salt.
Tonight, I made pulled-pork sandwiches in the crockpot. Next to a bowl of cheerios or a grilled cheese, this was the closest that I had in my kitchen to “Just add water!” Or chicken broth, Worcestershire, and mustard… Low and slow, the mantra for any recipe to yield melt-in-your-mouth-tender meat, is definitely the way to go!
No fuss dinners are essential for busy weeks like this one – there is no time to shop and even less time to cook. It really is helpful to be able to dump the ingredients together in the morning and then have it fix itself by dinner. Now if I could only get that darn dishwasher to load itself…
Crockpot Pulled Pork Sandwiches
Pulled pork sandwiches made easy with your crockpot.
- 3-4 lb pork roast
- 1 cup chicken stock
- 2 Tbsp creole mustard
- 3-4 shakes of Worcestershire
- 16 oz of your favorite barbecue sauce
- 2 onion rounds
- Add stock, creole mustard and Worcestershire sauce to the crockpot and stir. Add pork roast, turning to coat. Cover the top of the pork roast with 8 oz of barbecue sauce. Close the lid and turn to low.
- Turn off the crockpot. Remove pork roast from the crockpot to a large plate or cutting board.
- Using two forks, shred the meat and separate the fat, pushing it to the side.
- Add the meat to a bowl and toss with the remaining barbecue sauce.
- Serve on your favorite burger buns/rolls with sliced yellow onion rounds
Yields: 6-8 servings
Estimated time: 8 hours