Tuesday, May 4, 2010

Pulled or Barbequed Pork $ 6.52

Look at the amazing texture of this shredded pork.

It was so tasty like this I hardly wanted to cover it in bbq sauce.  I did, and it was DELISH!

This is one of the easiest, most versatile meats to throw in the crockpot and forget for 6 or so hours.  My sister, who raises a pig or two every year just to have her own home-grown pork, does this roast alot!  I've also made this using a combo of meats - including beef, pork, and venison.  It's actually an excellent way to "hide" the venison meat yet still reap the benes of the very low fat meat.  Anyway, this recipe doesn't ask you to hide anything - it's wonderfully delicious made with just pork and a bit of seaoning TLC.

Many times I just throw the meat in the crock pot, but this time I did some research on how to season the meat before throwing it in... I decided to adopt a few ideas from a few friends.  Here you go...

For Meat:
any amount of Pork Roast (can be loin, shoulder, whatever is on sale or on hand) - we recommend making at least three pounds of meat - it freezes really well, and keeps in the refrigerator for a week or so.
$5.00, no more then $6.00, sales are always available if searched out
 For Dry Seasoning Rub:

1 1/2 tablespoons coarsely ground pepper .05
1 1/2 tablespoons dark brown sugar .10
1 1/2 tablespoons paprika .05
1/2 teaspoon cayenne pepper .02

For cooking:
8-12 ounces of Rootbeer .30
For Barbequing - 1 cup (depending on how much meat you have) Prepared BBQ sauce of choice. .50 I happen to have Sweet Baby Ray's original sauce on hand, we we're having that.
So, remove your meat from the packaging to a baking pan, rub the dry rub over the meat covering as well as possible.  Allow rub to work into meat for as long as possible up to six hours--refrigerate during the marinating process, of course!
Once you're ready to get it into the crockpot, heat a non-stick frying pan large enough for your roast(s) - or cut the meat small enough to fit into your frying pan if needed -- heat the non-stick frying pan to high and toss in the meat.  Your just trying to get the outer 1/4 inch or so of the meat seared, so it'll only take about 2 minutes on each side.
Once seared, put the meat into the crockpot and pour the rootbeer over the meat.  Turn the crockpot to low for 8 hours or high for 4-5 hours and ignore!
When the time has come to serve, remove the meat from the crockpot to a clean baking dish and allow it to rest for about 10 minutes.  DUMP the rootbeer liquid out - down the drain or out in the weeds.  Then using two forks, (one to hold, one to pull) pull the meat with the grain into long strings or strands of awesomeness. 
Return the meat and any juices back to the crockpot and add 1 to 1 1/2 cups barbeque sauce and 1/2 that amount of water (1/2 cup or so).  The water is only if your sauce is quite thick, as mine was.  Give the meat another 30 or so minutes to marry the flavors, then serve it up on a yummy hoagie bun or versatile hamburger bun.  serve with chips or veggies.

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