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 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.