I. Love. Pork.
That’s all. No more commentary. Let’s just keep it simple and sweet. A lovely declaration.
21/2 – 3 pound pork roast
1 16-18 oz. bottle of your favorite barbecue sauce (1/2 cup used in crockpot, remainder to use on rolls)
1 cup root beer
1 Tbsp. worcestershire sauce
1 Tbsp. Italian dressing
1/2 Trader Joe’s container of diced onions, garlic, shallots (approximately 1 minced clove garlic, 1Tbsp. Diced Shallots, 1/4 cup diced onions)
3 Tbsp. Butter
Rolls (I buy the delicious take and bake ones from Trader Joe’s)
Spray crockpot with nonstick spray.
In a skillet, melt butter and add onion mixture. Cook on medium-low heat until onions are soft. About eight minutes. I like mine to get a little brown.
Add onion butter mixture to bottom of the crockpot. Return the skillet to the stovetop. Turn the heat to medium- high. Sear pork roast on all sides. About 1-2 minutes per side.
Add the pork roast to the crockpot.
Mix all of the other ingredients (using only 1/2 cup of the barbecue sauce) except rolls. Pour over pork.
Cover. Turn the crockpot to high and cook for 4-6 hours (my old crockpot took 6) or cook on low setting for 8-10 hours. I turned my roast in the middle of cooking.
Remove pork to a large bowl. Shred with two forks, remove fat layer while doing so (discard it). Add some of the liquid from crockpot back in to the pork until it is moist. This ends up being about one-one and a half cups.
Serve on rolls. You can top with reserved barbecue sauce. I served ours with chips and salad.
Ha! Of course, I had to comment. Because. Hmmmm. Maybe, I don’t need to comment.
I’ll just add a little somethin’ somethin’. This recipe is yummy. I loosely adapted it from a pulled beef recipe from one of those small Betty Crocker pamphlets I picked up at the grocery store many years ago.
For leftovers the next day, I heat up the leftover pulled pork and serve it over steamed rice. Then I top it with barbecue sauce and chopped cilantro. A new meal!