After a full day of work and a workout and the trials of a normal day sometimes I just don’t feel like making a fussy dinner. So I’m working on making dinners that are easier and faster so I can have them ready either when I get home or soon thereafter. Pulled pork is a meal that tastes like you slaved all day but is so easy it’s perfect for a quick dinner, but you need to plan ahead.
The night before:
Starting the night before you rub your pork loin or shoulder (whichever you can find in the store) with a pork rub. I used Stubb’s rub.
Chop 2 onions and a few cloves of garlic roughly, no need to get fancy here, you won’t be serving them. Throw the onions, garlic and dry rubbed pork into the crock pot and refrigerate overnight.
In the morning:
Fill the crock pot ¾ up with water. Add 2-3 tablespoons of liquid smoke (this is really important; it will give your pork that real BBQ flavor). Put crock in the base and turn on low. Cook for at least 6 hours. If you work normal hours (morning to evening) set it before you go to work and it will be fully cooked when you get home 8-9 hours later.
When you get home:
Drain the water and move the pork to a cutting board. Discard the garlic and onions. Pull the pork apart with 2 forks. Return the pork to the crock pot and add your favorite BBQ sauce. I used Sweet Baby Ray’s. My next BBQ Project is to reverse engineer Sweet Baby Ray’s.
This is great on kaiser rolls for dinner; or, as we found out last weekend, great with eggs and for those very braves souls, on a waffle.
Everything you’ll need:
Pork: 5-7 lbs Loin or shoulder (butt, boston butt, or whatever they call it in your store)
Pork rub (your favorite, I recommend Stubbs)
Liquid smoke
2 onions
Garlic cloves
Water
BBQ sauce
Rolls
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