Monday, July 6, 2009

Wok's For Dinner: Slow-Cooked Pulled Pork

This recipe was a freebie from one of the cookbooks from Gooseberry Patch. I receive an e-newsletter from them, and that's where I got this recipe. I tried to find it on their website so I could link to it, but didn't have any luck. I made a few changes from the original recipe that's typed up below. 1) I didn't cook it in a slow-cooker; 2) I used a bone-in pork shoulder roast (couldn't find boneless) and I didn't tie it either; 3) I split the pork shoulder roast between two meals, this being one of them, which meant I used less meat than called for in the recipe. I should have reduced the other ingredients in half but didn't think to do that; 4) I used sesame seed hamburger buns instead of Texas toast or sandwich rolls; 5) I didn't pull the pork, it was more like chunks for this recipe, seemed easier that way. 6) I turned the recipe into a freezer meal.

Slow-Cooked Pulled Pork

1 Tbsp oil
3 1/2 - 4 lb boneless pork shoulder roast, tied
10 1/2 oz can French onion soup
1 cup catsup
1/4 cup cide vinegar
2 Tbsp brown sugar, packed
24 slices Texas toast or 12 sandwich rolls, split

Heat oil in a skillet over medium heat. Add roast and brown on all sides; remove to a large slow cooker and set aside. Mix soup, catsup, vinegar and brown sugar; pour over roast. Cover and cook on low setting for 8-10 hours, until roast is fork-tender. Remove roast to a platter; discard string and let stand for 10 minutes. Shred roast, using 2 forks; return to slow cooker and stir. Spoon meat and sauce onto bread slices or rolls. Makes 12 sandwiches.

I'd call this meal "all right." I wasn't too crazy about the sauce, a little too vinegary. But that could be because I used about half the meat, and I didn't shred it. I also should have reduced the sauce ingredients in half but didn't. I probably won't--okay, who am I kidding? I know that I won't--make this particular recipe again, but may do a variation of it using barbecue sauce ingredients that I prefer.

Hubs was a real sweetheart and had this pulled pork simmering in a saucepan, fries in the oven, and baked beans also simmering on the stovetop. I had planned on Yellow Velvet Corn as well, but since he had no idea what that was (I've never made it) or where to find the recipe, he didn't make it. He also figured that we had enough to eat with the pork, fries & beans. Guys. Don't they know that we still need a real vegetable? :) And I didn't realize the missing side dish until right before we started eating, so it was a little too late to make the corn dish. So I just added it to Tuesday's meal and figure I'll give it another try.

1 comment:

  1. We did something similar a few weeks ago, but just used a thing of Kraft BBQ sauce and it was really good (and so easy!)


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