Happy St. Patrick’s Day! Honestly, I don’t really care much about “drinking” holidays (let’s be honest, that’s what they are) like St. Patrick’s Day or Cinco de Mayo. I’d rather go out when the prices aren’t jacked up and there aren’t crazy lines everywhere you try to go. Mitch is Irish and I don’t even think he’ll be partaking in his beloved whiskey tonight (a school night? we’re too old for those shenanigans).
Instead, I stayed in and made a “guy-friendly” meal (who am I kidding, I love it too) using my trusty crock-pot. I don’t have that much experience with cooking pork—might be that Jewish thing or something 😛 Anyway, I’ve been trying to vary the sources of protein in my diet by eating more fish, experimenting with tofu, and even the occasional pork product.
I bought a pork loin roast at the store because I figured it was a leaner cut than, say, pork shoulder or something. According to the North Carolina Pork Council, I was right. (Tip 1: when it doubt, cuts that are labeled loin or sirloin are generally leaner cuts of pork or beef.)
Super Simple Slow-Cooked BBQ Pulled Pork
- 2-3 lb pork loin roast
- 1/3 cup water or broth
- 1 bottle of barbecue sauce (I used Stubb’s Spicy Sauce, and it wasn’t that spicy)
- 1 medium onion, chopped
- Pour the water/broth onto the bottom of your crock pot (CP for short)
- Place the roast in the CP. Sprinkle the onions on top and around the meat,
- Pour about 3/4 bottle of the sauce over the meat/onions.
- Cook on low about 7 hours. Mine had to go 8 (darn work) and it was a tad dry.
- With two forks, shred the meat and let the “pulled” pork sit in the juices while you prep your sides, or until ready to serve.
- Serve as desired on hamburger buns, tortillas, or an English muffin if you’re me and you can’t get those Sandwich Thins that other bloggers enjoy. (No, I’m not bitter. ) Serves about 6.
To match the Southern theme, to pay homage to St. Patrick’s Day, and use up the abundance of veggies in my fridge, I served my sandwich alongside a random stir fry with red onion, garlic, cabbage, red chard, and seasoned with garlic salt, hot sauce, apple cider vinegar, and a little lemon juice. (Tip 2: lemon juice totally takes away the bitter flavor of greens like chard. If you shy away from those nutritious greens, give it a try!)
Everything came out quite tasty, albeit a tad dry. Mitch added extra BBQ sauce to his sandwich, but I just spooned some of the liquid at the bottom of the crock pot to mine. I love how the sauce in meals like this melts into the toasty bread (another reason why open-face is the way to go). And the side vegetable turned out great for a random throw-together of items. I think I’m going to take the leftovers and turn them into a wrap for tomorrow’s lunch.
Off to watch American Idol and get to bed early so I can run in the morning, and still have the energy to enjoy a mid-week Happy Hour with the girls after work. Have a good one, peeps.