Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.
Friday, May 24, 2013
THE SOUTHERN PLATE'S PULLED PORK BARBECUE SANDWICHES
This is the pork barbecue sandwich I really enjoy!
Pork Roast (approximately 5 pounds)
1 tablespoon salt
1 teaspoon black pepper
1 1/2 cups cider vinegar (that is one and a half cups, not eleven cups ~giggle~)
2 tablespoons brown sugar
1 tablespoon hot sauce
1 teaspoon crushed red pepper flakes
Put roast in slow cooker and sprinkle salt and pepper over. Pour cider vinegar over. Cover with lid and cook on low for twelve hours (I cook it overnight). Remove pork roast and shred with forks (this will be very easy). Drain juices from slow cooker, reserving two cups of liquid. Return pork to slow cooker. To the reserved liquid add: Brown sugar, hot sauce, and crushed pepper flakes. Stir well. Pour over shredded pork and place lid back on. Place on low or warm setting until ready to serve. Can be made ahead of time and refrigerated, reheating in the microwave.
I estimate this to make enough for about eight sandwiches, give or take.
*This sauce is not spicy. If you prefer a spicier sauce double the hot sauce and crushed red pepper flakes. Add more to taste.