Pulled Pork

I have begun to think that everyone has cooked everything possible in all variations and there is nothing new under the sun to cook or write recipes about! I’ve been blogging just about a year now and I don’t think I had intended it to just be recipes, but it seems like so. I like to read other food blogs and I do try some of the recipes. With a little tweaking. Not to take away from the original. But that is how I cook. I can probably count on my hands and toes how many times I have followed a recipe “exactly”. Except for baking. But…even then…sometimes…?

So what to write about? Back a few years ago, almost 6 to be exact, my nieces cooked pulled pork for the family gathering after my Dad’s funeral. Dad was dad! I miss him. I wish I had been more patient/tolerant of conversations with him about social issues and politics. Theology and religion we could discuss til the cows came home, but not social issues and politics.

The pulled pork was delicious. I think my niece told me that she cooked a pork roast (I have no idea what cut) overnight in the crock pot on a layer of onions with a can of ginger ale. Then in the morning, she shredded the pork and returned it to the crockpot with a bottle of barbecue sauce. It cooked again for the day and was ready to eat. Yum.

This is not that recipe!

I have made pulled pork in my crockpot several times and I don’t think I have ever done the same way twice, much like barbecue sauce! I generally put the pork loin roast in the pot and make up a sauce with tomato ketchup (or is that catsup?), vinegar or Worcestershire, brown sugar or honey, chili powder or hot sauce, some garlic powder maybe, and let it cook all day. This is not that recipe either, but sort of.

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I cut the 3 pounds from this 10 pound chunk of pig!
  • 3 pounds of pork loin
  • 1/2 cup leftover homemade barbecue sauce
  • 1/2 cup tangerine limeade seltzer water

I put this in the crockpot and cooked it on low all day while I was at work. 8 hours later I came home and found that the liquid was simmering away quite briskly. I removed the meat and shredded it, draining the liquid. I put the meat back into the pot. I made a sauce from ketchup, sriracha, Worcestershire, and apple cider vinegar. I poured that over the shredded meat and let it cook, again on low for 2 hours until Hubby came home.

I served this on bakery Portuguese rolls; Hubby cooked up some mixed vegetables; and we ate our dinner without me taking a picture of the plated product. Oh well!

While waiting for the pork to cook up with the sauce I was reading blogs and came across this one: Chelsea buns by Basil&Co. So I ran inside and made them! They are good! And easy! And rich! Go check it out!

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