I came across this recipe a few years ago and it has become one of our favorites. Pork goes on sale here in Iowa quite often and when it does, I stock up. Back in March boneless pork roast was on sale for $1.79 a lb. so I bought 6 roasts. They averaged in the 3 to 4 lb. size. Last night I pulled one of those roasts out of the freezer to thaw as I am going to use it in one of our favorite crockpot recipes.
This recipe is for pulled pork sandwiches and it will be perfect for supper tonight. Here is the recipe:
1 large Vidalia or other sweet onion, sliced (I use a yellow onion when I don't have Vidalia)
3 lbs. boneless pork roast, rinsed and patted dry
salt and pepper
1 cup barbeque sauce (bottled or homemade)
1/2 cup yellow mustard
3 tablespoons tomato paste
1 cup chicken broth
1 lime, juiced (I have the bottled juice on hand just for this purpose)
The above recipe does not call for brown sugar, but I add about 2 tablespoons to cut the tang a little but that is entirely up to the cook. Just taste the sauce before pouring it over the pork and see if you think it needs it.
Place the sliced onions in the bottom of the crockpot. Season the pork with salt and pepper. Place in slow cooker on top of the onions, fat side up.
In a medium bowl, stir together the barbeque sauce, mustard, tomato paste, chicken broth and lime juice. Pour over the pork. Cover and cook on low for 6 to 8 hours. Remove the pork and let rest for 5 to 10 minutes. Pull the pork with two forks or cut up with a knife and serve on buns.
I will have plenty of leftovers with this roast so I will freeze half of it for another day. I have even served this over noodles for a change of pace and everyone has loved it.
What else will I serve with the sandwiches? Watermelon of course, along with some coleslaw. Watermelon has been on sale here for $3.88 for a whole seedless watermelon. As for coleslaw, cabbage is always an inexpensive alternative for a salad.
1 large Vidalia or other sweet onion, sliced (I use a yellow onion when I don't have Vidalia)
3 lbs. boneless pork roast, rinsed and patted dry
salt and pepper
1 cup barbeque sauce (bottled or homemade)
1/2 cup yellow mustard
3 tablespoons tomato paste
1 cup chicken broth
1 lime, juiced (I have the bottled juice on hand just for this purpose)
The above recipe does not call for brown sugar, but I add about 2 tablespoons to cut the tang a little but that is entirely up to the cook. Just taste the sauce before pouring it over the pork and see if you think it needs it.
Place the sliced onions in the bottom of the crockpot. Season the pork with salt and pepper. Place in slow cooker on top of the onions, fat side up.
In a medium bowl, stir together the barbeque sauce, mustard, tomato paste, chicken broth and lime juice. Pour over the pork. Cover and cook on low for 6 to 8 hours. Remove the pork and let rest for 5 to 10 minutes. Pull the pork with two forks or cut up with a knife and serve on buns.
I will have plenty of leftovers with this roast so I will freeze half of it for another day. I have even served this over noodles for a change of pace and everyone has loved it.
What else will I serve with the sandwiches? Watermelon of course, along with some coleslaw. Watermelon has been on sale here for $3.88 for a whole seedless watermelon. As for coleslaw, cabbage is always an inexpensive alternative for a salad.
2 comments:
This sounds yummy I love crockpot recipes...
The heat is headed our way, I too pulled our cock pot out this morning. We are having a pork roast today, leftovers of BBQ pork tomorrow. Baby it's hot outside!!
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