Monday, September 14, 2015

Pulled Pork, September 6, 2015

On a busy Sunday, it's nice to be able just to stick something in the crockpot and be assured you'll have a yummy dinner that night. This is especially true if you have people coming to dinner, as we do nearly every Sunday. Sunday dinner ended up being cancelled on the 6th, but dinner sure wasn't. We had leftover mashed potatoes and corn with this, so it practically a no-effort meal. I was too tired to take the extra step of making the cooking juices into serving sauce and waiting 20 minutes, so I just opened a bottle of Sweet Baby Ray's BBQ sauce to serve with our pulled pork. However, I am including instructions, should you wish to make your own. By the way, this is also great the next day for lunch on hamburger buns. You could also toss it on nachos.

Crockpot Pulled Pork
3 lb. boneless pork shoulder roast
1 onion, chopped
3 cloves garlic, minced
1 can tomato soup (I use Healthy Request)
2-3 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1 tsp. dry mustard
1 pinch salt
2 tbsp. flour (if making sauce)
1/4 c. water (if making sauce)

Place pork in crockpot and toss in the onions and garlic. Mix everything but the flour & water and pour over the roast. Cook on low 6-8 hours. Remove from crockpot and tent with foil. Mix the flour and water. Whisk the mixture into the cooking juices. Cook on low 20 minutes. Shred pork, once it's cooled a bit, using either 2 forks or your hands. Serve with sauce. Serves 6-8. 

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