Saturday, June 12, 2010

Crockpot Pulled Pork Braised In Cola. Yum.

Yes, it is another pulled pork recipe in a short amount of time, and yes it is another pork recipe right after another. I can't help it, I love pork, I love BBQ, I love easy, ........oh and I love a bah-gain. This pork was a bargain. I bought a 7 pound roast for a little over 12 bucks the other day.  I'll get 3 meals out of it, so yes that is a great bargain!

I cut the roast up into 3 roasts for my family.  I already showed you what I did with the first roast, roasted pork loin with rosemary and balsamic vinegar, well this is the second, and third since I did a double batch.  Which was supposed to be frozen for later use,  but of course it is almost gone, my GP's devoured it.  I can't complain, the GP's really love this pork.  Nothing makes me happier than my family enjoying a meal I've made for them.

Since I was using a pork loin, a long and slow cook in the oven is out, it's just to lean. I usually do my pork loin in the crockpot with kraut, and it comes out perfect and almost pulled, so I figured what the heck, just pop it in the crock. So that's what I did.

My roast is a little over 2 lbs, I want to say 2 1/4 lbs. I know from experience with the pork and kraut not to let it go too long, so I only cooked mine on low for 5 hours. Here's how I started it.

First I seasoned the roast up with my favorite BBQ rub. Notice I really put a nice coating on.

Then I sliced up a large onion, feel free to use what you like, I'm using a Vidallia.

Place the all but a few of the slices of onion in the bottom of the crock and lay the pork on top.  Separate the onion into rings and lay those on top of the pork roast.  You can dice the onion if you like so you can blend it into your sauce later, but a couple of my GP's hate onions, and it drives me bananas when I see them picking through their food to get them out.  Instead I sliced them a bit thicker and left them whole so they could be taken out later and added to mine and my husbands sandwiches later.  They even still had a texture to them and weren't complete mush, which I like.

After the onions pour 1 cup of Coke, Cherry Coke, or Rootbeer over the roast, and 2 tablespoons of cider vinegar.  Cover, turn on low, and let the aroma of yummy porkie-ness fill your home.  Cook for 5 hours, or check to see that a fork slides in and out of the pork easily, if it does you are good to go!

Remove the pork to a plate, bowl, what ever you like, to pull it.  This is what is should look like after the 5 hours.  Shreds up beautifully.  Pour the juices from the crockpot into a large measuring cup, it filled my 2 cup.  Place the shredded pork back in the crockpot.  Mix up 1 cup of your favorite BBQ sauce with 1/2 cup of the juices from the pork.  Add some vinegar to cut the sweetness.  Pour the sauce over the pork and mix it gently.  If your pork isn't wet enough for your liking, add more juices, if it isn't BBQ-ey enough for your liking, yes that is a made up word, add more sauce.  I find the ratio of 1 cup BBQ sauce to 1/2 cup juice was just right for us.  And judging by the two sandwiches my tween daughter ate, who normally eats like a bird, I'd say this was a hit.  Not to mention they also ate what was supposed to be frozen for a future meal.  But hey, I'm not complaining.  Having a meal that they go crazy for makes me happy.  And when Momma's happy, everyones happy.

Okay so don't hate me for this, but I don't have a picture of the plated pork sandwich.  I know, I know, I am so terrible at this.  But close your eyes and imagine this beautiful pork on a toasted bun, with a steamed ear of sweet corn, and a side of creamy slaw.  It would look a lot like this:

So please forgive me just this twice, third, or fifth time for being totally unprepared and bad at this blogging stuff.  I promise you, the pork is worth it!  It may not win you an award at the next BBQ championship, but sure as heck will satisfy your hungry family.

Now, make this:

Crockpot Pulled Pork Braised in  Cola

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon fresh ground black pepper
1 teaspoon Kosher salt
The Roast:
2 lbs - 3 lbs boneless pork loin
1 large onion, peeled
1 cup Coke A Cola (or any cola, cherry cola, rootbeer you like)
2 tablespoons cider vinegar
The Sauce:
1 Cup BBQ sauce (homemade or your favorite brand, I used KC Masterpiece)
1/2 Cup drippings from roast
2 tablespoons cider vinegar

In a small bowl, combine ingredients for the rub. Liberally season the pork roast all over with the rub. You may have extra left over, I save it for later use in an empty spice jar.
Slice onion in half crosswise, then those slices in half again so that you have 4 large pieces, or dice it if you prefer. Separate the onion into rings. Lay almost all of the onion in the bottom of the crockpot, leaving a few rings for the top. Place roast on top of the onions and lay the rest of the onion on top of the roast. Pour cola and 2 tablespoons of cider vinegar over roast. Cover, turn on low, and cook for 5 hours. After 5 hours check to see if a fork slides into and out of the pork easily. If it does you are ready to shred, if not check it again in 30 minutes.
When the roast is ready, remove it from the crockpot. Pour out the juices into a large measuring cup or bowl. Set aside. Remove onion from crockpot. Either use them to top sandwiches, or slice them up and add them later to the shredded pork.
Using two forks, shred pork and return it to the crockpot. Mix 1 cup of BBQ sauce with 1/2 cup of juices, and 2 tablespoons of cider vinegar. Pour over the shredded pork and toss gently to coat the pork. If it isn’t wet enough, add a little more juice, if you like it thicker, add more BBQ sauce. Serve and enjoy!
A 2lb pork roast will feed a family of four nicely, 3lbs should feed a family of 6.

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Now go.......

Tizzy Sig

1 comment:

  1. I just happened upon your blog. Love the great recipes.