Tuesday, December 31, 2013

Crockpot Dish of the Year!

Truth be told,, I don't know if this is the crock pot dish of the year,  but it's really  awesome. The only problem is I always lose the recipe, and once when  I tried to look it up online I couldn't find it . I really almost had an anxiety attack, so I am using this blog as a personal file system, while simultaneously sharing the most awesome pulled pork recipe ever! So many of them just use BBQ sauce, which tastes like cheating to me! Ha!  So here you go, it is from the Better Homes and Garden something or other. I don't know what the copyright rules are with that, so print it out while you can!! Oh and don't forget to throw some coleslaw on top!! Yum!
Printable Recipe


How to make it

  • Trim fat from a 3 to 3-1/2 pound boneless pork shoulder. If necessary, cut pork to fit a 4- to 5-quart slow cooker.
  • Place pork, 1 cup chopped sweet onion, and 6 cloves garlic, minced in slow cooker.
  • In a medium bowl, combine 1, 12-ounce bottle chili sauce, 2 tablespoons packed brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper.
  • Pour over pork in cooker. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.
  • Remove pork from cooker, reserving juices. Using two forks, shred pork; discarding any fat
  • Skim fat from juices. Add enough juices to the pork to moisten.
  • Place 2-cup portions of pork in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.
  • Makes 6 cups.

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