If I have you over my house, chances are I’ll have some sort of treat or meal. That part of me hasn’t changed. Now it’s far more likely that I’ll be serving up something super simple – a powerhouse dish that requires only a few ingredients and a long slow simmer in the slow cooker. Or maybe a pastry that I can whip up over the weekend during nap time. I left the house this morning feeling super impressed with myself because I hadn’t forgotten anything (damn pumping supplies), I was on time and properly caffeinated, and not only did I have a plan for dinner but I remembered to take the rolls out of the freezer and get the entree into the slow cooker. Let’s not talk about the things on my to do list I didn’t get done today…
I had never made (or eaten) BBQ pulled pork prior to moving to Arizona. The first time I made this we shared it with a friend from the Carolinas who really enjoyed it, there were few leftovers so it stayed in our meal rotation. In fact since first making this (circa 2012) it’s made near monthly appearances. I’ve made it so many times I was certain I must have shared it here but a thorough search says otherwise… So I’m sorry for keeping this a secret, but I’ll share my tweaks that we’ve made and you can share your adjustments in return!
Pulled Pork Dinner Tips
- Use two different types of meat – one lean, one fatty
- Make your own sauce but add a bit of your favorite prepared sauce to finish
- Hawaiian sweet rolls and chili flakes
- Add caraway seeds to your coleslaw
- While we’re on coleslaw, do a mix of traditional cabbage/carrot and a broccoli slaw
- 1 pound boneless pork tenderloin
- 1 pound boneless pork shoulder, trimmed of excess fat
- 2 medium onions, diced
- 3-5 garlic cloves, smashed and roughly chopped
- ½ teaspoon red pepper flakes
- 1 cup canned tomato sauce
- ½ cup ketchup
- 3 tablespoons apple cider vinegar
- 3 tablespoons brown sugar
- 2 teaspoons garlic powder
- ⅓ cup favorite prepared BBQ sauce
- ½-1 cup liquid (vegetable broth, water, beer, cola - whatever you have)
- Salt and freshly ground black pepper
- Place the tomato sauce, ketchup, cider vinegar, brown sugar, garlic, liquid and BBQ sauce in the slow cooker; stir until mixed.
- Season pork with salt and teaspoon pepper and add to the pot. Top with onion and lightly stir.
- Cover and cook until pork is fully cooked, on high for 3 to 4 hours or on low for 8 to 9 hours.
- Remove all the pork and place it in a large bowl. Shred pork and return to the slow cooker and mix well with the sauce.