This was the easiest thing I’ve made in what felt like ages (other than hot dogs I guess). *grin
Since my last post was my low-calorie bbq sauce, I thought I’d give a recipe I make with it. This was literally a… “I have a pork shoulder roast and it’s frozen, and I have to have something for dinner tonight” type thing. I try to plan ahead a little and thaw the meat ahead of time that I need for dinner . Sometimes I forget. Actually, I forget a lot, but I blame that on all the voices in my head distracting me. I am a writer after all, and am doing other writing besides recipes.
Since I’d just made a new batch of my bbq sauce while writing the post for Writing And Eating, I thought I’d use it. Any pulled pork I’ve made in the past, following recipes, never turn out just how I want them, never have exactly the flavor I’m going for. I wasn’t aiming for pulled pork here. In fact, I thought it would just cook down and we’d have chunks of meat in bbq sauce. It wasn’t until it was just before dinner that I realized it had cooked to the point of shredding really well that I decided to go ahead and do that. This was a really big hit with the family.
- 3 lb pork shoulder roast, frozen
- 1 batch low-carb BBQ sauce – recipe posted awhile back (or a bottle of your favorite)
- 1 large onion, sliced into strips
- 1 or 2 green peppers, sliced into strips
- Pork goes on the bottom of the crock pot, layer on the onions and peppers and pour the bbq sauce over it.
- Cook on high for about 6 hours
- Take the meat from the pot and put on plate.
- Remove and throw out fat and bones.
- Shred meat with two forks.
- Put meat back into the sauce, stir, and serve.
Hubby ate this with whole grain dinner rolls. Kiddo and I just had a bowl of pulled pork. It’s fabulous and so easy!