One of our most popular classes this winter was “Rock the Crock.”
Cozy stews, Julia Child’s Beef Bourguignon, Potato Gratin with bacon and gorgonzola, a warm cinnamon apple crumble (mouth watering here) all made in the crock pot while you did all that other stuff you have to do before its suddenly dark out and dinner time.
BUT NOW summer is upon us and you have probably abandoned your Crock for the Grill! Well don’t let that baby collect dust just yet. Especially if you are entertaining or going to a cookout or spending the day at the pool with your kids. Plug That Sucker In and go have some fun. We spend the ENTIRE day at the beach and when the ravenous surfers/sand castle builders/wave riders roll in at the end of the day dinner is READY and we can relax with a cocktail (our July 4th traditional meal too.)
Following is my ridiculously easy recipe for Pulled Pork BBQ in the crock pot. Make sure you whip up some coleslaw or ask someone to bring it, or in a pinch Giant makes a really good “summer slaw” with diced tomatoes in it….i love that! Coleslaw is a MUST on top of my bbq sandwiches, so also following is our recipe for homemade slaw dressing. It has to chill out in the fridge overnight so make it ahead.
Costco has the best Pork Tenderloin if you are heading there to stock pile for the weekend. Grab that and a big ole bottle of your favorite BBQ sauce, we love sweet baby rays or you can make your own if you feel like spending sometime googling. Get some fresh rolls, we use french and sometimes we toast them, slider buns or potato rolls…whatever you like its your sandwich!
Crock Pot BBQ
- 2 pounds boneless pork shoulder or butt, trimmed of excess fat
- 1/4 cup packed brown sugar
- 1 teaspoon chili powder
- 1 garlic clove, chopped
- kosher salt and black pepper
- 1/2 cup vinegar
- Your favorite BBQ sauce (we like sweet baby rays)
- 6 soft sandwich rolls, split
- bread-and-butter pickles and potato chips, for serving
- Place the pork in a 5- to 6-quart slow cooker. Rub with the brown sugar, chili powder, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Add ½ cup of the vinegar and ½ cup water.
- Cook, covered, until the meat is tender and shreds easily, on high for 4 to 5 hours or on low for 7 to 8 hours (the low setting will make total cooking time 8 hours).
Before serving, transfer the pork to a bowl, discarding the liquid. Using 2 forks, shred the meat. Mix in the barbecue sauce. Serve the pork on the rolls with the coleslaw and the pickles and chips, if desired.
1/2 cup vinegar
1 cup sugar
mayo to taste
1 bag coleslaw mix
1 cup carrots shredded
1 cup tomatoes, diced (that’s what I like, it’s optional though)
Beat eggs in saucepan, add vinegar, sugar & salt. Stir constantly over medium heat until thick and mixture reaches 160 degrees. Add celery seed. (my aunt emily adds a little mayo to taste) Put in a container and refrigerate over night. Pour over slaw and mix well. Refrigerate until ready to serve.
Wishing you a delicious and relaxing holiday weekend splashing around the pool, the lake or the ocean with friends and family.