My friend Sarah and I (and LO) go on a road trip today!We are going to the Ripley’s Aquarium of Canada in Toronto, Ontario. So as I type this I anxiously await for 11:00 a.m. to arrive so that I can get my butt into gear!
I love my slow cooker. It makes life one thousand times easier for me. It doesn’t heat up the house in the summer like the oven does, you can leave it overnight to have yummy stuff in the morning or you can put something in at noon like I do, have a nap with LO, clean the house, wash the dishes, fold the laundry, continue with my art project, go for a walk with the dog and have dinner on the table by quarter to six.
So this time around, I decided to try out the famed crock pot pulled pork (for the first time) and bring it to a lunch with OH’s parents.
This is what I used;
- 1 boneless pork rib (you can also use pork shoulder or tenderloin)
- 1 1/2 C Dr. Pepper (or you can use 1 whole can)
- 1 red onion – sliced (optional, but tasty)
- 1 yellow onion – sliced (optional, but tasty)
- 2/3 C BBQ sauce (also optional, but tasty)
That is it! All you need to do is, slice the onions and layer them on the bottom of the pot. Place the rib roast on top of the onions and pour the Dr. Pepper into the crock pot.
Turn the crock pot on high for 4 hours or low for 8 hours. I did it at 11:45 p.m. went to bed and then was awoken to an amazing aroma. Take two forks and pull apart the pork roast. It literally falls apart when you touch it.
I let the juices soak in a bit (about 5 -10 minutes on warm) and then transferred the pulled pork to a pyrex. This is where I also added and mixed in Kraft Garlic BBQ sauce.
Serve pulled pork while hot on a bun with some coleslaw. It is probably the tastiest combo ever (coming from a person who is not a coleslaw fan). There was plenty of leftovers to have the next few meals.