With the forecast showing thunderstorms for the the 4th and threatening any outdoor BBQ plans, I wanted to share with you a simple and amazing recipe for BBQ indoors in your crockpot. We love this recipe and it makes for some great leftovers! I've heard it freezes well although I haven't tried it yet. We buy the pork from Costco and I can make this recipe twice from it. Below are 4 ways that we love to eat this deliciousness!
1. BBQ Sandwich: Toast your buns a little in the oven (mine got a little to toasty here!) Spread on your favorite condiments. Add the meat, some bbq, and we like to throw a little slaw on top of ours.
2. Pork Sandwich: Toast your buns. I spread mayo and some mustard on ours (whole grain mustard shown here that I got at Aldi's) Top with some cheese and stick back in the oven for a minute to melt. Swiss is the best for this sandwich in my opinion, but Provolone is what I had on hand so that's what I used Add some pickles and delish! I love this version better than the bbq myself. :)
3: Pork Quesadilla: Spray your skillet. Place some meat and cheese in a tortilla and fold in half. Cook on medium heat on both sides long enough to brown the sides a little bit and melt the cheese. Add your favorite Tex-Mex toppings. Peach mango salsa was really good with this and complements the pork really well!
4. Pork Taco: Warm up your tortillas. Place meat and cheese on tortilla. Shredded cabbage is really good with these tacos, but I used a shredded kale mix here because the store didn't have any shredded cabbage. Add your favorite Tex-Mex toppings! The mango salsa is really good with this as well!
And there you go! One simple crock pot recipe and 4 simple ways to enjoy it! That's my kind of cooking :) Hope everyone has a fun and safe 4th! Now, if you'll excuse me, I've got to go eat everything I just took pictures of.
Recipe: Originally found on Chow
Total Time: 30 mins, plus 6-10 hrs cooking time
Servings: The recipe says it serves six, but you can probably feed twice that if not more from this recipe.
- 2 medium yellow onions, thinly sliced
- 4 medium garlic cloves, thinly sliced
- 1 cup chicken stock or low-sodiumchicken broth
- 1 tablespoon packed dark brown sugar
- 1 tablespoon chili powder
- 1 tablespoon kosher salt, plus more as needed
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
- 2 cups barbecue sauce (optional)
- Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
- Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
- If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.
If you enjoyed this recipe, please feel free to PIN it using the image below!