Barbecue Pulled Pork in the Slow Cooker
My husband Al, who doesn’t like anything barbecue… And, don’t get me started about Al and hot spices… He surprised the “bejeebers” out of me. I’ll tell you more about Al in a moment. But first…
… First, let me explain that I was going to be out of the house all day and I needed something that I could make that was yummy as well as really easy. Pulled barbecued pork seemed like just the thing because I could dump it in my crock pot and leave it to cook slowly all day while I was away “taking care of business.”
I had some pork loin roast in the ‘fridge that was just begging to be used. So, before I left the house yesterday, I grabbed the roast, put it in the crock pot, bones and all, added enough water so it wouldn’t boil away in the next 10 or so hours and the necessary barbecue “stuff.”
Now, back to Al…
You need to understand that Al is retired. So when I left at “0 dark 30″ he was still sound
asleep in bed and he didn’t know that I had set up my slow cooker before I went out the door. Then, on about 10:30 a.m. (It must be rough to be retired ;-)), I got a call on my cellphone.
Of course, it was Al. And, he was worried that the water was boiling off of the meat I had left in the crock pot. He told me with a somewhat worried tone in his voice that it looked like there was only half an inch of water left in the slow cooker and that it was boiling slowly around the edges.
Actually, there was probably over 1-1/2 inches of water in the crock pot so I reassured him that was okay and told him to keep his eye on it for the rest of the day.
As we chatted he shared with me that “it” really smelled good.
Now, that surprised me. Because Al usually despises all things “barbecue.” In fact, Al will normally whine about how bad it tasted every time the subject comes up if he is “forced” to eat anything with a barbecued flavor… But, I love him anyway!
Anyway, the day finally ended and as we were sitting down to dinner, I warned Al that he probably wasn’t going to like dinner. But, since it was what was available Al ate it… And, ate it… And, ate it. And, by the time dinner was over there were no leftovers.
So I guess you could say this pork loin recipe has the “Al Seal of Approval!”
For the standard version I suggest a gluten-free bottled barbecue sauce, but to make this low carb, you can use your favorite low carb brand.
Here’s the recipe…
- 2 Pounds Boneless Pork Loin, or Pork Shoulder Roast, or other Pork Roast
- 1 Cup Barbecue Sauce, Gluten-Free, like Sweet Baby Ray's
- 1 Cup Water, or Ginger Ale
- 1 Small Onion, chopped, optional
Place the pork and other ingredients in the slow cooker.
Cover; cook on Low for 8-10 hours or on High for 4-5 hours, following the manufacturer's directions.
Meat should be fork-tender and easily pull apart.
Remove from slow cooker to a plate or cutting board.
Remove any bones and trim any fat from the meat.
Pull the meat apart with two forks until meat is all shredded.
Return to slow cooker to keep warm.
Add more water if needed.
Serve with potatoes and cole slaw, or on a bun with sliced onion and shredded lettuce, or wrapped in a fresh lettuce leaf, or with a side of steamed Swiss chard or kale
Stop by Amy’s Slightly Indulgent Tuesday for some beautiful, tasty ideas for healthier cooking. After that, hop over to Linda’s Gluten-Free Wednesdays for the fascinating recipes entered there. On Thursday the party begins at Miz Helen’s Full Plate Thursday.