derryX Cooks: Carolina-style Pulled Pork
This week, when I went shopping this week, I really had no idea what I was going to make for dinner on Saturday. Even though I normally cook for two on Saturdays, I generally like to make something that leaves me with a lot of leftovers so that I don’t need to cook during the week more than just warming something in the microwave oven. I got a good deal on a 3.5 pound pork loin roast, so, there, in the supermarket, I did some googling on my trusty HTC Droid Eris, and found a rather simple slow cooker recipe for a pork loin roast, so I figured I’d share it, since I made some substitutions and made it my own.
- One 3-4 pound pork loin roast (or shoulder roast)
- One large Spanish Onion
- 1 cup of Carolina-style BBQ Sauce (or whatever BBQ sauce you have with some dijon mustard mixed in)
- 1/4 cup of Teriyaki sauce
- 1/4 cup of Worcestershire Sauce
- 1/3 cup of water
- 3 large garlic cloves
- 2 tablespoons of olive oil
- Kosher salt and black pepper
Heat a medium frying pan with olive oil and brown copiously seasoned (with salt and pepper) pork roast on all sides. Transfer pork roast to appropriately sized Crock Pot or roasting pan. Deglaze frying pan with onions, garlic cloves and a pinch of salt. Cook onions until slightly translucent and spread over pork. Mix remaining components in a bowl and pour over pork and onions. Cook in the Crock Pot for 7-8 hours on low setting or in the roasting pan (covered) at 275 °F for 4-5 hours. Remove from cooking vessel and allow to stand for 15 minutes. Shred pork and serve with an appropriate amount of cooking liquid.