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Tuesday, August 24, 2010

Easy Back-to-School Meals #3: Shredded BBQ Pork Sandwich


Here is another simple, delicious and super fast idea on how to use that shredded pork I made in the slow cooker.  This one is so easy, it is ridiculous.  It is also one of my very favorite ways to use the left over pork though because it works really well even straight out of the freezer if you stashed any of your shredded pork in the freezer that is.

Your favorite BBQ sauce, homemade or store-bought, and some good burger buns - again, homemade or store-bought, is all you need.  Past that you can accessorize your sandwich as you see fit - cheese, pickles, chips, maybe some coleslaw... it's entirely up to you!

Slow Cooker Shredded Pork
Original Recipe

1 5-6 lb pork butt or should roast, preferably boneless, but bone-in is fine too
3 cups orange juice or zest and juice from 3 large oranges (optional)
3 cloves garlic, peeled and smashed and coarsely chopped (or just smashed)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Enough water to almost cover the roast

Season the pork roast with the salt and pepper.  If using the citrus zest(s) rub that all over the meat as well.  Place the roast in the slow cooker.  Add the juice, garlic and water.  Cover and turn the slow cooker on low heat for 8-10 hours or high heat for 5-6 hours.  The roast is ready when it is falling apart in the slow cooker.  Remove the pork to a large plate or dish and use two forks to shred and pull the meat apart, discarding any bits of fat.  Serve as desired, hot or cold, in any of several uses.  The possibilities are endless.

NOTE:  For a sweet version of the pork combine the shredded pork in a large baking dish with 1/2 cup of packed brown sugar and 4 tablespoons of melted butter.  Bake the pork in a 400 degree oven for 10 minutes until some edges brown, crisp and caramelize.

For the BBQ Pork Sandwiches:

Combine enough shredded pork and bbq sauce in a sauce pan to make a good, well slathered mixture - not too dry, but not swimming in the sauce either (unless you like it very saucy :)  I generally use about 1/2 cup of meat to 1/8 cup of sauce per sandwich, but you can just eyeball it.

Bring to a simmer and heat thoroughly.  Serve on a lightly toasted bun with your choice of sides.  Perfect with coleslaw, chips, potato salad, or green salad.  

Alternatively, you can combine the meat and sauce in a microwave-safe bowl, stir it well, and cover the bowl with a damp paper towel, then microwave to heat through.  This is especially nice if you are just making lunch for a couple of people.




TeaLady said...

Jut made slow-cooker pulled prk today. It is so good to have some in the freezer. Pizza looks tasty.

Laura said...

I am a student, and this is my first year in an apartment. I started a little food blog just so I would have some motivation to cook while I'm living on my own. I made your slow cooker pork and a couple of the meals that you used it for last week when I started school. It was fantastic! I referenced your blog in my own entry, but I still felt bad because it was basically like I made the same entry that you made (with much less gorgeous photos). Anyways, I just wanted to let you know that I had used it! Thanks!

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