The photo wasn't my only issue. I had a moment of panic when I smelled something sweet as I was pouring what I thought was chicken stock into the crockpot. It wasn't chicken stock. It was pineapple juice! Ugh! Note to self, you may want to consider labeling the containers you put in the freezer! Despite my mistake, this recipe turned out well and we enjoyed this for several meals as sandwiches with coleslaw and as quesadillas. There was still more leftover which I froze for a future meal.
Since this utilizes the crockpot, it was a perfect recipe to make during the heat wave that hit New England last week. If you're in for a heat wave this weekend or are hosting a July 4th picnic, you may want to dust off your crockpot and let it do the work while you sit in front of the air conditioning with a drink!
Check out A Taste of Home Cooking for the upcoming Recipe Swap Roundup: Burgers/Sandwiches.
Here is what you'll need:
- 1 large onion, chopped
- 4 lb pork shoulder roast
- 1 cup homemade barbecue sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1/4 cup brown sugar
- 1 Tbsp yellow mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp chili powder
- 4 cloves garlic, chopped
Combine remaining ingredients in a bowl and stir to combine. Pour over roast.
Cover crockpot and cook on low for 9-10 hours, or until
roast shreds easily with a fork.
Transfer roast from crockpot to a large cutting board. Shred roast using two forks. Return meat to crockpot, stir and cook for 30 minutes. Serves 10+.
Source: Dough See Dough
Source: Dough See Dough
Glad you enjoyed the pork! It sounds really good in quesadillas - I'll have to give that a try next time!
ReplyDeleteI made pulled pork last night. Of course there were leftovers. And now I know what to do with them!
ReplyDeleteI think pulled pork quesadillas count as a sandwich. :) A quesadilla is like a Mexican grilled cheese.
ReplyDeleteThanks for being part of the recipe swaps!