Jancey's Cooking Corner: Crockpot (Pulled) Pork Roast

Saturday, July 31, 2010

Crockpot (Pulled) Pork Roast

Garlic pierced roast (Photo credit: Happy Sleepy)

Last weekend was one of those busy weekends that go by in a blur. Two birthdays, one weekend. We were trying to do a BBQ dinner with the common fixin's - corn on the cob, baked beans, and hashbrown casserole, at the birthday daughter's request. Well, since she didn't specify which kind of BBQ, that left it open for me to take the easy way out - crockpot!

I rushed to the store for pork bright and early, came home, rubbed the pork and tossed it in the crockpot to cook for the day while I did all the other stuff. It works out great - easy on me and the meat is SO tender. I had planned to use leftovers in stir-fry later, but there weren't any.

Crockpot Pork Roast
4 lb. pork roast (loin end is good for this)
2 garlic cloves
dry rub mix of your choice (Emeril's is good)
1 T. McCormick's BBQ seasoning
2-3 onion slices
salt and pepper

Preparation -
Insert garlic cloves in between fat seams (anywhere you can poke them in). To dry rub add BBQ seasoning and apply generously. Put in crockpot (no liquid needed). Put onion slices on top of roast. Cook 4-5 hours on high, reduce to low for 2-3 hours.

Turn crockpot off and let cool 1 hour. Remove roast to plate, remove any bones and fat. Drain most of liquid from crockpot.

For roast - slice pork and return to slowcooker to set in liquid.

For pulled pork - shred or "pull" the pork and return to crockpot. Add 1/2 bottle of your favorite BBQ sauce and turn crockpot back on low for 30 minutes just to warm. Serve on sandwich buns (with slaw if you have it).

Dry Rub

spice rub (Photo credit: Danielle Scott)

1 tsp. garlic powder
1 tsp. onion powder
1 T. chili powder
1/4 tsp. cayenne pepper
1 tsp. cumin
2 tsp. paprika
1/2 tsp. salt
1/4 tsp.cracked black pepper
1/4 tsp. oregano

Mix in bowl and adjust as needed to your taste.