Friday, June 5, 2009

Summertime Cooking

Who wants to cook indoors on a hot summer day? I thought I’d share a recipe we love to make in our slow cooker overnight. It’s become a family (and co-worker) favourite!

BBQ Pulled Pork
Inspired by Ted Reader's Root beer Ribs

1. In a slow cooker, place a boneless pork loin - cut as necessary to fit (it’s going to get shredded anyways)
2. Rub pork loin with spices ... I've used Montreal Steak Spice, or Ted’s Bayou Bite Cajun seasoning, but my favourite is definitely his Bone Dust BBQ Spice).
3. Cover the meat (fat facing up) with pop (Coke/Pepsi) ... the best is root beer, but apple juice will do in a pinch.
4. Add BBQ sauce, brown sugar, mustard, vinegar, and lots of garlic. :-)
5. Place the cover on the slow cooker, and cook on low overnight, or high for 4-5 hours.
6. Once the meat has cooked (it will fall apart as you try and take it out), remove it from the slow cooker and get rid of most (save 1-2") of the cooking juice.
7. Using two forks, shred the pork by pulling the forks away from each other through the meat.
8. Once it's shredded, put it back in the slow cooker and add your favourite BBQ sauce and other spices to taste.
9. Mix the sauce well through the meat.
10. Heat on high for another hour before serving with buns or biscuits.

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