I’m firmly of the belief that no matter what ails you in the realm of the kitchen, or life for that matter, pork roast can cure it. Never cooked before? Don’t think you have the necessary skills to pull off this wonderful meal? Go ahead and start with pork. Have only a small amount of money to spend on dinner? Little else inhabits your cupboards and your refrigerator is quite bare? Pork. Want your home to have that transcendent aroma that permeates throughout the house meandering out into the garage and hits you in the face as you exit the car; the kind of smell that is so distracting you don’t care what’s on the stove, only that you must have and have it now. Pork, barbecued or slow cooked is waiting for you.
If there is any meal that embodies the simplest of techniques which really no technique is involved unless you believe ripping open the plastic wrap that encloses the slab of meat and throwing on the handful of spices necessary to pull off this meal a technique then yes it is full of two whole steps that could pass as a technique. I prefer to call it art in it’s most rustic form. I have recently learned in the food industry certain catch phrases or terms like “rustic” actually means you pulled a second grade maneuver consisting of a very rough chop of vegetables if at all and throwing this or that on it, patting it, calling it a day, and hoping for the best. In this case, my pork barbecue sandwiches employ such steps that I promise you’ll soon be privy to when you realize the staggering gap between effort and outcome this dish manages to bridge. It really is that simple. I’m not sure if there is any other meal that is this easy, cost effective and comforting to nestle up to sitting on the couch with your family as you watch television or talk about your day around the dinner table.
This recipe has two steps of which you can skip the first and go straight to the barbecue instructions. Or you could engage your economical side and begin this dish the way I did enjoying two meals with even less effort while doubling your savings. Either way, low cost + low effort = huge flavor. Enough said.
Pork shoulder (enough for your family)
4 potatoes whole and cleaned (I place them in there whole so the long cooking process doesn’t over cook them…tricky, I know)
1 small package of carrots
1 onion quartered
2 bay leaves
garlic powder to taste
onion powder to taste
red pepper to taste
1 tsp. salt
1/3 cup water
1 T. Flour combined with 4 T. milk mix until smooth
In a large crock pot combine all the ingredients making sure the spices are on the meat. Slow cook on high for 6 hours or low for 8-9 hours. The last hour of cooking pour in the flour mixture.
The meat is so tender it falls apart. Serve.
Pork Barbecue With Broccoli Slaw
Ingredients for the slaw:
1 small package of broccoli slaw
2 T. chopped red onion
3 T. chopped cilantro
1/4 cup mayonaise
1 1/2 tsp. vinegar
2 tsp. sugar
1 tsp. hot sauce
Combine all the ingredients and stir until blended. Set aside.
Barbecue fire sauce
1 small can of tomato sauce
1 small can of tomato paste
1/2 cup brown sugar
1/4 cup minced onion
2 tablespoons olive oil
2 tablespoons water
3 cloves garlic crushed
1 tablespoon apple cider vinegar
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 1/2 teaspoon liquid smoke
1 teaspoon dry mustard
1/2 teaspoon cayenne
3 T. hot sauce (optional)
fresh ground pepper to taste
Sesame buns
Preparation for Sauce:
Blend onion and water into a puree. Heat a medium sauce pan over a medium heat. Add olive oil. When oil is warm, pour in onion puree. Simmer until slightly browned. Add remaining ingredients. Mix thoroughly and simmer for about 20 minutes.
Preparation for meat:
Now take your left over meat, separate it and store it. If you prefer to just make the barbecue then eliminate adding vegetables and season and cook the meat the same way. Shred the meat and combine it with the home-made barbecue sauce I’ve included or use your favorite bottled version.
Toast the buns and plop as much meat on each bun you want. Serve with slaw.
Pork Barbecue
By Published: April 12, 2011
- Yield: 4 Servings
- Prep: 10 mins
A very warm and spicy pork barbecue. If you're not afraid of a little heat this one is the best.
Ingredients
- 1 Pork shoulder enough for your family
- 4 potatoes whole (they'll slow cook so I put them in there whole)
- 1 small pkg. carrots
- 1 onion quartered
- 2 bay leaves
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. red pepper flakes
- 1 tsp. salt
- 1/3 cup water
- 1 T. flour with 4 T. milk mixed until smooth
Instructions
- This recipe has two steps of which you can skip the first and go straight to the barbecue instructions. Or you could engage your economical side and begin this dish the way I did enjoying two meals with even less effort while doubling your savings. Either way, low cost + low effort = huge flavor. Enough said.
In a large crock pot combine all the ingredients making sure the spices are on the meat. Slow cook on high for 6 hours or low for 8-9 hours. The last hour of cooking pour in the flour mixture.
The meat is so tender it falls apart. Serve.
- Pork Barbecue With Broccoli Slaw
Ingredients for the slaw:
1 small package of broccoli slaw
2 T. chopped red onion
3 T. chopped cilantro
1/4 cup mayonaise
1 1/2 tsp. vinegar
2 tsp. sugar
1 tsp. hot sauce
Combine all the ingredients and stir until blended. Set aside.
Barbecue fire sauce
1 small can of tomato sauce
1 small can of tomato paste
1/2 cup brown sugar
1/4 cup minced onion
2 tablespoons olive oil
2 tablespoons water
3 cloves garlic crushed
1 tablespoon apple cider vinegar
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 1/2 teaspoon liquid smoke
1 teaspoon dry mustard
1/2 teaspoon cayenne
3 T. hot sauce (optional)
fresh ground pepper to taste
Sesame buns
Preparation for Sauce:
Blend onion and water into a puree. Heat a medium sauce pan over a medium heat. Add olive oil. When oil is warm, pour in onion puree. Simmer until slightly browned. Add remaining ingredients. Mix thoroughly and simmer for about 20 minutes.
Preparation for meat:
Now take your left over meat, separate it and store it. If you prefer to just make the barbecue then eliminate adding vegetables and season and cook the meat the same way. Shred the meat and combine it with the home-made barbecue sauce I’ve included or use your favorite bottled version.
Toast the buns and plop as much meat on each bun you want. Serve with slaw.
