Wednesday, January 19, 2011

CROCKPOT PULLED PORK WITH HM TANGY BBQ SAUCE

Daughter #1 is VERY PICKY! And FINALLY, her taste buds are calming down and we are finding a few other meals that she likes (other than hamburgers, chicken nuggets, spaghetti, and cheeseburger macaroni). She was at a summer party in a rural small town nearby and she tried some "pulled pork". She raved about it! She texted and begged the poor guy who brought the stuff to give her the recipe. But he claimed it was an "old family recipe" and he couldn't give it up. Well... luckily her mama is a little dynamo on google and so found a recipe Daughter #1 might consider (because she doesn't like sweet BBQ sauces).

We made this one and it was a winner. Daughter #1 made this for some of her guy friends and they gobbled it down too.

Here's how it happens:


CROCKPOT PULLED PORK WITH TANGY BBQ SAUCE

Put a pork loin (we don't really like pork shoulder, but prefer a pork loin... but that's because we prefer a drier consistency to our meat)in your large crockpot.

Mix together: 1 Tablespoon paprika
1 Tablespoon garlic powder
1 Tablespoon onion powder
salt/pepper

Sprinkle this over the meat.

Cook on low 8-10 hours.

Remove the meat from the crockpot and reserve the juice if there is any.

In a small bowl mix the TANGY BBQ SAUCE:

1 cup ketchup
2 tablespoons plus 1-1/2 teaspoons brown sugar
2 tablespoons plus 1-1/2 teaspoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard
1/4 teaspoon pepper

(I double this recipe)

Stir until well dissolved.

Shred the pork, put it back in the crockpot, dump on the sauce and stir. Heat on low until ready to serve. If this mixture seems to "thick" for you, add some of the reserved juice to thin it down and make it a little juicier.

Serve with your favorite hamburger buns, slaw, chips, etc.

This BBQ sauce is EXCELLENT. Would be good for dipping chips, or even using on chicken. Its easy, uses relatively few ingredients and is a real KEEPER!


Gina

I shared this recipe at:
 

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