cleverchickadee


A Little Handsfree Prep. Goes a Long Way. by texaskillet

So you know those days where you are driving home from whatever you have to do all day?

You suddenly get that feeling of dread… crap, wth am I going to make for dinner. Uuuuugh!

Well, I have an idea for you that is not unheard of or brand spanking new and it doesn’t even use any EVOO (shudder).

I share because it is delicious and it may not be in the foreground of your dinner planning mind’s eye. Everyone (worth knowing) loves it and that alone classifies it as sharable.

Following these instructions is equivalent to planning to forget dinner or be rushed and then remembering and being super happy about it.

 

All you need:

Crockpot

Pork butt or shoulder, whatever weight feeds your guests/family

Water

Salt

BBQ sauce (your favorite will work just fine, later I’ll share my family recipe)

Buns

Mayo or Butter

Relish (optional), some folks prefer coleslaw and some nothing at all

 

  1. Fill the crock with an inch of water. Unwrap your pork and put it in the crock pot with a tsp of salt.
  2. Set the crockpot to high and cook for 5-6 hours.
    1. Here I recommend that you do this on a night when you have dinner planned and can have this going in the back ground
  3. At the desired tenderness or a minimum of 5 hours, remove the pork from the crock pot, place it in a container to cool, then “pull it”. I usually just use a spatula to chop it up.

 

You are done for tonight. Put it away in the fridge for use within the next two-three days granting that you store it correctly. Sealed container, yadda yadda.

When you end up with that conversation in your head driving you mad…you now have a plan. Take THAT world!

 

  1. Park the car, walk the dog, get the kids to do their homework
  2. Pull out the pork, put it back in the trusty crockpot and add the desired amount of bbq sauce, heat on low until heated through then switch the pot to warm.
  3. Set the oven to broil
  4. Grab your baking sheet, the pack o’buns and the mayo or butter. I use mayo to add savory without a lot of salty.
  5. Spread Mayo or butter on buns generously. The insides of both sides, don’t skimp
  6. Put the buns on the sheet and broil them, watch for them to bubble and brown slightly.
  7. Remove the sheet, flip the buns and now toast the outter side of the buns, no mayo or butter here though.
    1. This in my mind is crucial to keeping a fresh crisp bun to combat the juiciness of the impending pork addition.
  8. Done… plate em’ up (which yes, in my house this includes a dollop of dill relish, yummmmm)
  9. Serve with sides
    1. that you picked up at the grocery store at some point
    2. maybe some beans from the cupboard
    3. a quick green salad
    4. chopped up carrots or apple slices if you need some raw stuff on the plate that isn’t leafy and green
    5. The possibilities are fairly endless.

 

I hope you enjoy having this practically prepared dish ready to serve up for the hungry mouths around your table. It beats Manwich any day.

 

 

 

 

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5 Comments so far
Leave a comment

Mmmmm, this looks delicious! I love pulled pork sandwiches.

-Katie =)

Comment by Tracy and Katie

Thank you!! I love it too! I have like a few last meal requests and this is one of them. 🙂

Comment by TxK

Mmmmm I love me some pulled pork. Ya thinks you could make this, freeze it up into a few batches, and then reheat? Reheating always makes me nervous since it can overcook the food sometimes.

Comment by Jeannine

Sure. I think that the best thing about pulled pork sandwiches and a crockpot is that you add sauce. So your reheat would be slow AND you would be adding moisture. Certainly seems worth a try! 🙂

Comment by TxK

[…] Pulled pork for example, really is a sauce thing. I posted my pulled pork method not too long ago and as promised here is the sauce for said pork pleasantry. […]

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