The following recipe is so easy! You can quickly throw it together in the morning and have it ready for dinner! Serve as a main dish or on a hamburger bun for a BBQ Sandwich. Slaw, of course, is the classic accompaniment as a side or on the sandwich. Potato or macaroni salads are also good side dishes. Green beans are a nice choice for a hot veggie. But you don’t always have to be conventional! How about some pulled pork with rice, jalapeno vinegar, apple cider vinegar and soy sauce?
Maybe I’ll do sandwiches with the leftovers. Enjoy!
Easy Crock Pot BBQ Pork
1 Pork Roast, Shoulder Blade (Boston Butt), 4-1/2 to 5 lbs
½ c. prepared Barbecue Sauce (ex: Kraft Original)
½ c. Apple Cider Vinegar
2 pinches Crushed Red Pepper
Turn the heat on a large, basic crock pot to “high”. If yours has more bells and whistles and the temperature can be set, I would guess around 225 degrees. In the bottom of the crock, add half of the barbecue sauce, half of the vinegar and one pinch of the crushed red pepper.
Mix together to combine. Place the pork roast in the crock pot, fatty side up, so it will baste the roast as it cooks. Mix the rest of the barbecue sauce and vinegar and pour over the top of the roast. Dust with the second pinch of crushed red pepper.
Put the lid on the Crock Pot and you are done! (for now)
I start this process in the morning and by dinner time, the roast is fall apart tender. You could substitute country style pork ribs for the roast.
When done, remove the meat to a platter. Be sure to remove all the bones and the fat cap! The meat can be served in chunks or pulled into shreds.
Strain the liquids from the crock pot and skim off the fat. The remaining juice can be used as is or added to a barbecue sauce of your choice and passed separately. There was quite a bit of liquid, so I actually decided to strain it and refrigerate it overnight to solidify the fat, making it easy to remove. The stock could be used to make a delicious Sopa Pasole!
(like this: http://www.whats4eats.com/soups/pozole-recipe)