Well, hello again, and welcome back for another weekly installment of my recipe blog. I wish I could say that I thought long and hard about what I was going to put out here for you guys, but.....yeah, right. My life is crazy busy with the farm, and 2 kids that are homeschooled. My grading folder is WAY fatter than it should be. So, before I set myself to grading papers, here's a recipe for today.
1 pork shoulder roast (I get about 6 or 7 pounds)(bone in is fine, boneless is easier. Butt roast is good too)
1 package of McCormick BBQ Pulled Pork Seasoning
about 1 cup ketchup
about 1 cup brown sugar
about 1 cup apple cider vinegar
1 package of your favorite mexican seasoning mix OR 1 TBSP Chili powder, 1 tsp cumin, 1 tsp salt, 1/2 tsp garlic powder and 1/2 tsp red pepper flakes
1. Place the pork in a slow cooker that is large enough to hold it. Mine is a 6 quart Rival. Note: if your pork roast is netted, remove the netting before you put it in the cooker.
2. Mix the seasonings, ketchup, brown sugar, and vinegar until blended and pour over the pork. Put the lid on.
3. Cook for 8 hours on LOW or 4 hours on HIGH. This will make your roast nice and tender. I recommend the low setting rather than the high setting. Take the meat out of the crockpot, and put it on a large plate or platter.
4.Shred the pork, using 2 forks. It is very tender, and should pull apart fairly easily. You can control the size of your shreds, too. Put the pork back in the slow cooker and mix with all the nice juice. Make sure it's all nice and hot and serve. Makes great sandwiches! Take your leftovers, freeze them in dinner sized portions (making sure there is juice in your package), and you have dinner all ready for another night.
Variations: Change up your seasonings. The vinegar and the sugar to make the pork all tender, but you can reduce the amount of sugar used. The McCormick website has several seasoning packages that would be wonderful. I've used 2 packages of Wal-Mart's house brand Fajita seasoning instead of the all the rest of the seasonings, and it comes out just fine. My family loves this recipe.