There are days when I get too lazy to cook, oh yes, those days do exist in my life. As much as I love cooking and creating recipes there are moments when everything gets a little too much and I just want something really easy and completely fuss free.
I present to you, Mr. Slow Cooker to save the day.
For all my life, I had no idea there was such a dish as pulled pork sandwich until I saw a friend rave about it on Facebook. This was back in 2013 when hubby and I had started living together and I was learning how to cook. Clueless and with no idea on how to make this or how it tasted, I spent hour after hour trying to research how to make this dish...and that's how this recipe came into action.
It's easy to eat out or drive to the closest Burger King (onion rings and me are the tale of forbidden love) but I prefer something a little healthier.
Let's cook...or let Mr. Slow Cooker do the cooking for ya!
800g pork shoulder
2 tbs Italian seasoning (I make my own, please refer to NOTES at the end of this post)
1/4 tsp smoked paprika
1/4 tsp cayenne pepper
3 small cloves garlic; minced
1 bell pepper; sliced
1 medium onion; sliced
1 cup ginger ale
450mL Barbecue sauce
1. Clean and pat dry pork shoulder. Mix Rub/Marinate ingredients together and rub in onto pork. Let pork marinate overnight.
2. Put bell pepper, garlic and HALF of onions at the bottom of the pot.
3. Placed pork on top of bell pepper mixture and put the rest of the sliced onions on the pork.
4. Pour ginger ale into pot.
5. Cook on LOW for 6 HOURS.
6. Take pork out and shred it using two forks. The fats from the pork would have melted by now so make sure to drain all of the liquid. Keep the onions, bell pepper and garlic.
7. Mix the shredded pork and onion mixture back into pot, mix well with barbecue sauce.
8. Cook on LOW for ONE HOUR.
9. Enjoy it with your favourite bread!
1. Do not be put-off by this recipe, it may look like a lot of work but trust me it's not.
2. You can omit the garlic and bell pepper if you don't like it but DO NOT skip the onions.
3. You can use Paprika instead of Smoked Paprika but the dish will be missing the smokiness in it. OR add a teaspoon of Liquid Smoke if you're using Paprika.
I make my own Italian seasoning and never use store bought. I didn't come up with the mix myself but have source it from the internet and just couldn't seem to find the post again.
1 1/2 tsp garlic powder
1 tbs onion powder
2 tbs dried oregano
1 tbs dried parsley
1 tbs granulated sugar
2 tbs sea salt
1 tsp black pepper
1 tsp dried basil
1/4 tsp dried thyme
1/2 tsp celery seed
How was your Easter weekend? It was pretty quiet here in the House of Platt. The little one is only 11 months old so there's no Easter egg hunts for him, yet. And I had clam chowder for the first time in my life. MIL made it and I'll have to say she's a darn good cook!
I think I put on more weight over the weekend...I'm starting to feel like a Teletubby.