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Let your crockery cooker do the work in preparing this Southern barbecue specialty. Find out how to make Pulled Pork for dinner tonight.
Crockery cookers make fabulous dinners - like today's Pulled Pork dish - and are the salvation of busy cooks. They take the work out of making weekday dinner for your famished crew. Want to have roast beef or pot roast for dinner? Just place the meat in the crockery cooker, turn it on and the machine cooks it to tenderness while you're at work or when you're running the kids to sports practice. When you get home, the meat is cooked and all you have to do is set the table and serve dinner. The following recipe for Pulled Pork is a superb solution for a weeknight dinner; just place the pork roast in the crockery cooker and let it cook. When ready to serve, just prepare the sauce, spoon it over the pork and serve it on fresh rolls for a hearty sandwich that'll satisfy any hungry family member. Pulled PorkMAKES 8 T0 10 SERVINGS 2 1/2 to 3 lb. pork sirloin roast, trimmed of any fatCoarse salt and freshly ground black pepper, to taste 2 tablespoons vegetable oil 3 medium onions, cut into thin wedges 4 cups good-quality cola (soda) 1 tablespoon finely chopped fresh garlic 1 cup homemade or store-bought barbecue sauce Several dashes Tabasco sauce (optional) 8 to 10 hamburger buns, split Fresh lettuce leaves Fresh tomato slices If necessary, cut the pork roast so that it fits adequately into a crockery cooker (do not allow the meat to fill the cooker over two-thirds full). Sprinkle the meat with salt and pepper generously on all sides. In a large skillet over medium-high heat, heat the oil. Brown the roast on all sides in the hot oil. Once the meat is browned, drain the meat on paper towels to remove any excess oil. Transfer the meat to a 3 1/2, 4, or 5-quart crockery cooker. (See Note below.) Add the onions, 1 cup of cola and garlic. Place the cover on the crockery cooker, and cook on the low-heat setting for 8 to 10 hours or on the high-heat setting for 4 to 5 hours. To prepare the sauce for the meat, combine the remaining 3 cups of cola and the barbecue sauce in a medium saucepan. Bring the mixture to a boil; then reduce the heat. Boil gently, uncovered, about 30 minutes, or until the liquid is reduced to 2 cups, stirring occasionally. Add the Tabasco sauce (if using). Transfer the pork roast to a cutting board or a serving platter. With a slotted spoon, remove the onions from the juices and place on a serving platter. Discard the remaining juices in the cooker. Slice the pork roast into pieces, then, using two forks, pull the meat apart into shreds. To serve, line the hamburger buns with the lettuce and tomato. Add the meat and onions; spoon the pan sauce over the meat. Serve. NOTE: This recipe was prepared in a crockery cooker; do not use a slow cooker for this recipe. See this week's blog for information on the difference between slow cookers and crockery cookers. FOOD FACT"Pulled" or shredded pork is a specialty of Southern barbecues. To shred your cooked pork, just hold the meat steady with a fork and use a second fork to pull the meat into shreds.
The copyright of the article Crockery Cooking in Dinner Recipes is owned by Michael Vyskocil. Permission to republish Crockery Cooking in print or online must be granted by the author in writing.
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