Wednesday, June 17, 2009

Pulled Pork (the crockpot method)

The mightly El Paso winds have been blowing, so there will be no barbecuing over the coals today. BUT that doesn't mean we can't enjoy a delicious BBQ meal. We're in the mood for BBQ Pulled Pork sandwiches so I'll just make it the crockpot. I'm not saying that I wouldn't have preferred the smoked pork, but sometimes we just have to adjust.

We topped off our sandwiches with some Pineapple Slaw and had a Watermelon Margarita and our meal was complete. So, if you can't cook outdoors, adjust your thinking and BBQ indoors. A crockpot, a grill pan, the oven. Nothing should keep you from enjoying a great BBQ - not even the weather. Enjoy.

Pulled Pork (the crock pot method)
Makes 10 servings.

3 pounds boneless pork shoulder roast, well trimmed
1 package McCormick Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar

1. Place pork in slow cooker. Mix Seasoning, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.

2. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.

3. Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.

Cabbage Pineapple Slaw

3 1/5 ounces pineapple tidbits in juice
1 1/5 cups shredded cabbage
½ cups shredded carrots
¼ cup finely chopped jalapenos
2 celery stalks, chopped
½ cup craisins
½ cup mayonnaise
1 tablespoon white vinegar
1 tablespoon sugar

Drain pineapple, reserving 3 tablespoons of juice. Combine drained pineapple, shredded cabbage, celery, craisins, carrots and jalapenos. Combine reserved pineapple juice, mayonnaise, vinegar and sugar. Add to cabbage mixture and toss lightly. Spoon into serving bowl, cover and chill until serving time.

Watermelon Margaritas

3 tablespoons coarse salt
1 lime wedge
1-cup watermelon puree*
2 tablespoons fresh lime juice
1/2 cup tequila
2 tablespoons orange-flavored liqueur
1 cup ice

Chill a margarita glass in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of the glass with a lime wedge and dip the glass into the salt, coating the top edge. In a cocktail shaker, combine watermelon puree, lime juice, tequila, orange-flavored liqueur, and ice. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glass and garnish with a lime wedge.

* To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed.
If you like fudge, go to my chocolate blog for some fine Mexican Chocolate Fudge!

Another Smiley:

My memory's not as sharp as it used to be. Also, my memory's not as sharp as it used to be. :)


ARLENE said...

To think I used to tie up my oven for hours, then pull my muscles along with the pork to shred it. I'm with you, querida; I love using my crockpot for pulled pork. We're planning a Fourth of July BBQ and will cook and serve my pork in the crockpot. I love the sound of your coleslaw. I prefer mine with pineapple--the "man" does not. Of course, I'm the cook, lol.

Prudence said...

Girl, I have to tell you that I LOVE pork! Pulled PROK! Oh, my. I have been thinking about buying a crock pot for a LONG time... You have inspired me yet again! Also, I am a sucker for the margartia!! Awesome!!

Swedish Mike said...

I just love pulled pork and I think I have cooked it every way possible but I think the best way have always been using my crockpot (slowcooker here in the UK ;) )

I love the idea of the Cabbage Pineapple Slaw. I'm catering a barbie this weekend so I might incorporate that in my menu.

Thanks for the inspiration!

// Mike

Jessica said...

I don't have a crockpot because my kitchen is pretty tiny so I use the aforementioned oven to make this pork all of the time. It's the only way I can think of to get my barbecue fix up here. The pineapple slaw looks so good -- I'm going to try it next time. And, oh, how I love a margarita. I'm so happy that it's finally summertime!
I'm finally making a recipe from the Foods & Flavors of San Antonio for dinner tonight! It's a great cookbook, I'm so glad I found it on your blog.

girlichef said...

This looks like a PERFECT meal Teresa!! I bet that pineapple slaw just sends it over the edge...yummy!

Adam said...

Thanks for leaving me such a sweet beet post. I'm glad you like the colors, I think they are great.

Another great thing is pulled pork, my absolute FAV BBQ. It's something I've come to love living down south now. I'm still a little partial to the ketchup version like you have, but the vinegar is nice too :)

And I always leave it to you to come up with a nice margarita recipe :)

Swedish Mike said...


Thanks for coming past my blog too! ;)

Sorry for the mixed slang, 'to cater a barbie' is a mix of UK English and Australian English ;)

It basically means that I've been asked to cater/run a barbecue this weekend.

// Mike

Foodycat said...

That looks so much better than the one I made! I want another go!

Gloria Chadwick said...

It's lunchtime and I so want a BBQ pulled pork sandwich for lunch. And a watermelon margarita, too. :)

Ben said...

It still sounds like a mighty meal, with the watermelon margarita and everything... but I think that after last weekend I won't have any tequila for awhile (maybe a couple of weeks, LOL)

Anonymous said...

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