Lucky girl that I am, I have a sweet man who got up super early to prep and toss into the crockpot a hunk of meat, which is now filling our apartment with delicious aromas. Sadly, I am unable to capture the scent, so you're going to have to settle with a picture of the yumminess that is our dinner. However, I'll also share the recipe with you. So from das hubband's creative mind to my recording of it into my handy purple composition book, and finally, here, to be shared with all, I give you...
Crockpot Pulled Pork
- perfect for burritos or sandwiches or pretty much anything you like shredded meat with.
1 pork shoulder - we usually aim for at least 5 lb.
1 cup onion, chopped
1-2 garlic cloves, chopped
1 can diced tomato or chopped fresh tomato
2-3 T apple cider vinegar
1/4 cup brown sugar
1/4 cup chopped green onions
1 medium sized green or red bell pepper
salt + pepper, rosemary, red pepper, paprika
Let pork roast come to room temperature. Pat dry. Rub olive oil all over over. Mix spices together and rub into oil.
Brown oil in large frying pan, and sear all sides of meat. You're not looking to cook meat, just sear it well to hold in juices while it's in the crockpot.
Remove pork to crockpot. Saute onions and garlic in oil for 2 min. If using fresh tomato, add tomato and cook 2-3 minutes. Deglaze pan with vinegar and cook down for 1-2 minutes. Add sugar and any other spices, and cook 1-2 more minutes. Add canned tomato, if using. Cook whole mixture down 2-3 minutes, and then add to crockpot.
Cook on low for 6-8 hours. You can cook it longer as well, but we've found that if cooked too long, the meat starts to dry out.
Tonight's menu includes tortillas, avocado, fresh tomato, shredded cheese, and Greek yoghurt (a fantastic replacement for sour cream).
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