Pulled Pork

This is so super-yummy!  It cooks up in the slow cooker and freezes great.  The recipe was shared on a forum I frequent – thanks, Janet!

Before I had surgery, I cooked up quite a few meals and stocked the freezer.  I’ll be sharing those recipes over the next week or so.  I’ll also be putting out a special menu for filling the freezer with some hints on getting the cooking done quickly.  That menu will most likely be posted on February 15.

Here’s what you’ll need:

• 4 lbs. pork shoulder or beef or pork roast
• 2 tsp. salt
• 1 onion, chopped fine
• 2 cups ketchup or bbq sauce
• 8 oz taco sauce (not salsa)
• 2 Tbs. brown sugar
• 2 Tbs. vinegar
• 2 Tbs. worcestershire sauce
• 1 tsp. liquid smoke
• 1 tsp. oregano
• 1 tsp. black pepper
• 1 Tbs. dry mustard
• 1 tsp. garlic powder

The night before, put the meat and salt in the crockpot.  Cook on low 8-10 hours.  The next morning, drain and shred the meat.  It will be very tender.  Put the shredded meat back in the crockpot and mix in all the other ingredients.  Cook another 2-6 hours on low, watching so it doesn’t burn.

I froze it in approximate 4 cup quantities.  That was enough for our family of 6 to eat dinner and have a bit of leftovers for the next day.   Janet says she sometimes freezes it in muffin cups, then drops those into a ziplock freezer bag.  That would be perfect for individual sandwiches.

Tagged as: bbq sauce, ketchup, onion, pork, taco sauce