I don’t usually think of kitchen equipment as seasonal, but it’s a fact that during the summer my crock pot is seldom, if ever, used but come winter, that baby is out of hibernation and parked on my kitchen counter. I’m not really sure why that is but there you have it.
Taking the laziness (or brilliance!) of crock pot cooking one step further, I made a pork roast one day and turned it into three completely separate meals last week. It worked out so well I think this will be part of my regular winter rotation from now on. I see no reason you couldn’t replicate any or all of these recipes using a beef roast instead of pork if you have a preference.
Basic Pulled Pork Recipe
One 2-3 pound pork butt or shoulder roast
Sea salt & coarsely ground pepper
1 tsp. chili powder
1 tbsp. minced garlic
1 onion, chopped
Rub seasonings all over roast.
Cover with onions.
Turn slow cooker on high for an hour, and then reduce to low and cook until dinnertime (I cooked mine about 6-7 hours total). When tender, use two forks to pull pork apart into shreds (…and that’s where you get the whole “pulled” pork thing).
BBQ Pulled Pork Sandwiches
Pulled pork (about 2 cups)
1/2 – 3/4 cup of bottled BBQ sauce
1 tbsp. honey
1/2 tsp. pepper
In a medium-sized bowl, whisk together barbecue sauce, honey and pepper. Add pork and toss until all the pork is well coated.
Toast buns under the broiler, adding the cheese right before you take them out so it melts. Pile on the BBQ pork and eat. This is awesome served with a crisp coleslaw or green salad.