I never realized how incredibly easy and rewarding pulled pork is. Making this has given me a renewed interest in my slow cooker that I rarely ever use. Boy, I have been missing out- that thing is a miracle worker. Although, I do feel like our slow cooker has a mind of its own since it seems to cook a bit faster that what one would expect. Slow cookers have been around forever, and as long as you do just a bit of prep work early in the day, I promise, the end result will most likely be a tender and succulent dish of whatever you decide to create.
We had some friends over for dinner and I wanted to make something out of my usual chicken/ground turkey routine. I started looking through a few cookbooks and saw some pulled pork dishes that I couldn’t get out of my head. So, off to Costco we went (once again, the best place to buy meat- just separate it into meal-sized portions and freeze in freezer bags) and we found the right type of pork for this dish.
The recipe I ended up using is from the big spiral bound Better Homes & Gardens cookbook. It was perfectly flavored, tender, moist- I really don’t know how it could’ve been any better. You can add BBQ sauce with the sandwich if you desire, but I thought it had enough flavor as is. I did try a bit of dijon mustard on the side just as a test and it was really tasty!
With the sandwiches, we had roasted broccoli and corn. Since Alex hates the smell of steamed broccoli, I decided to be nice and put it in the oven this time. All you do is lay out the veggies on a baking sheet with a little bit of olive oil drizzled over and bake/roast them in a 425 degree oven for 15 to 20 minutes (I used fresh cut broccoli florets and frozen corn). You could also sprinkle some cheese on top for the last 5 minutes or so, that would be delish I’m sure
Pulled (or Shredded) Pork Sandwich
3 pounds boneless pork shoulder blade roast
8 cloves garlic, minced
2 teaspoons coriander
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon onion powder
1/2 teaspoon each salt and pepper
1/2 teaspoon ground red pepper
1 1/2 cups beef broth
6 to 8 Hamburger buns, toasted
In a small bowl combine garlic, coriander, cumin, oregano, onion powder, salt, pepper and red pepper; rub into the meat. Place meat in a 3 1/3- to 5- quart slow cooker; add beef broth. Cover and cook on low-heat setting for 8 to 10 hours or on high heat setting 4 to 5 hours.
Remove meat from liquid with a slotted spoon; discard excess fat from cooking liquid, reserving liquid. Separate fat off of meat with 2 forks and discard fat. Shred the meat using the forks to pull through it in opposite directions. Stir in enough of the reserved cooking liquid to moisten the meat. Serve on toasted buns with BBQ sauce, if desired.