Wednesday, September 4, 2013

On Our Plates: Beyond Easy Pulled Pork

Another week, another meal for you to try from our favorite freezer/crockpot meals. Serve it as a sandwich, as nachos, or over lettuce for something different on a salad...actually this works for pretty much any cuisine. Maybe throw the leftovers (we had LOTS) on a pizza? Mix with some rice, veggies, an egg, and stir fry? We'll flatter ourselves and call it fusion cooking. Warning for the very sensitive tongues: it's got a little kick. Very little. But very good.

Beyond Easy Pulled Pork

4-5 lb pork butt roast
2 yellow onions, sliced
Dry Rub
3 T chili powder
1 t coriander
2 t cumin
2 t onion powder
1 T dried parsley
2 t salt
Label your freezer bag. Mix all dry rub ingredients together. Rub the entire roast with the dry rub (you should use it all.) Dump onions and rubbed pork into bag. Seal and freeze. When your ready to cook, put the contents of the bag into your crockpot. NO LIQUID NECESSARY! Cook the roast on high for 5-6 hours and then turn down to low for another 3-4 hours or until the roast is literally falling apart and easy to shred. Shred and mix with juices left in crockpot before serving.

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