It's Too Yummy Tuesday!
On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!
My crockpot sees a lot of use this time of year, for everything from breakfast to dessert. Where it can really shine, however, is in the no-fuss-roast department, and pulled pork is one of my favorites. When I'm busy writing, it's great to gets this going in the morning--takes like 5-10 minutes to prep--and dinner is ready when I am.
Another way I do this is to let roast cook overnight, so in the morning, I can portion some into a take-along container for my lunch at work. All the family has to do is heat up their portions whenever they feel like it. (Which often occurs long before the official "dinner" hour. It's hard to wait when the house smelled so good all night long!)
1 4-lb pork roast
Dry rub (see below)
1 onion, sliced
1 apple, seeded/quartered
3 cups chicken broth
optional: 1/8 tsp liquid smoke or 1 Tbsp Worcestershire sauce
Dry rub: Combine 2 Tbsp Salt, 1 tsp paprika (I used smoked, but any will do), 1/2 Tbsp garlic powder, and 1/2 tsp brown sugar.
Layer onion and apple over bottom of crock pot. Pat dry rub over all sides of pork roast, set on top of onion/apple. Pour chicken broth around sides, add liquid smoke/Worcestershire. Cook on low 6-8 hours or until pork is tender enough to shred with a fork.
Remove roast to cutting board or large baking dish. Using 2 forks, shred meat. Return to crock pot, stirring into juices, and taste. Add salt if needed. You can serve it at this point, but I like to cook it an additional 30 minutes so all flavors are well combined and the pork has a chance to soak up some of the juice.
Serve with rice or on a bun with barbecue sauce or sriracha mayo for a yummy sandwich.