… Slow Cooked BBQ to Make Life Sweet and Easy!
One pot cooking is often the way things roll around here; whether my recipe is designed that way originally or not. I’ll share more about this “not” reference in another post, but for now I’m referring to meals that can be made in my slow cooker or crock pot. I love being able to throw together the ingredients, turn on the cooker, and walk away knowing that I can virtually forget about dinner until it’s time to say, “Let’s Eat!”.
Though here at Daily Forage we’ve outgrown the years of the “revolving kitchen door”, I can still vividly remember when four to five nights a week the schedule was running to sports, then off to music lessons, then attacking the homework, then … oh, wait, did we eat dinner? Everyone needed to eat at different times and trying to make that happen resulted in … all the gray hairs I have currently have overtaking the curly brown locks that once stood their ground. Can you relate to this?
If your answer is yes, then this slow-cooker BBQ’d Pulled Pork recipe is perfect to add to your midweek chaos meals. It requires only five ingredients, is kid-friendly for the fussy eater, and you can serve it in sandwiches, in tacos, or over a bowl of steamy and creamy mashed potatoes for a stick-to-your-ribs dinner. The flavors are uncomplicated but robust, slightly smoky, and sweet. And, of course, it’s gluten free! Leftovers, if you have any, will stay fresh in the fridge for up to 5 days – easily reheated in the microwave or on stove top, and if you have quantity leftovers, they will freeze well in an airtight resealable baggie. For the next meal, place the barbecued pulled pork in the fridge overnight to thaw, then return to crock pot the next day, heat on low all day, and you’re ready for round two. LOVE how simple this is!
Cooking time: about 4-5 hours on high, or 6-7ish on low
Servings: Will make enough for at least two meals*
4 1/2 pounds pork roast or pork tenderloin, trimmed of extra fat and cut into very large chunks
1 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup water or chicken broth
2 cups gluten free barbecue sauce (this is the amount for about 1/2 the pulled pork or one meal; if you’ll be using all the pork as bbq’d pulled pork, add more according to taste) – I like Sweet Baby Ray’s
4-8 gluten free hamburger buns, if making into sandwiches – I like Udi’s
Add pork to slow cooker, sprinkle with onion powder, salt and pepper. Add water or chicken broth. Cover and turn on to low or high, depending on your timeframe. Rotate pieces of pork a couple times during the cooking process, if possible. (If not, don’t worry about it.) Pork will pull apart or shred easily when fully cooked.
About 30 minutes before serving, remove pork from cooker, reserving broth that has accumulated. Shred the pork into bite size pieces. *If you wish to keep half of the pork “un-barbecued” for another recipe, put in an airtight container and refrigerate immediately. Return remaining pork to cooker and add back in about 1 1/2 cups reserved broth and the barbecue sauce. Stir to coat all meat, turn on high, and let flavors and liquids meld with the meat for about 30 minutes. Ready to serve.
Safe food is a journey … Thrive!™