Pork roast was on sale this week so I got a 3.25 pound pork roast. On Saturday I started preparing it. The general recipe I used comes from http://genxfinance.com/crock-pot-bbq-pulled-pork-recipe-for-under-15-easy-and-frugal/
I used a
couple of small onions (the ones I have are less than 3" in diameter)
3 cloves of garlic
Weber's Smokey Mesquite Seasoning
3.25 lb pork roast
I haven't yet found liquid smoke and I forgot to add salt and pepper. I do have Sweet Baby Ray's BBQ sauce which I will use on some of the pork.
I assembled the ingredients as per the given recipe. I really like that the onions and garlic are coarsely cut because chopping onions tend to make my eyes burn. I kept in my 2 quart slow cooker for 9 hours. I mostly used low. Because my crock pot was overfull I turned it up to high for about an hour to speed cooking. The recipe comments that a 7lb pork shoulder fits nicely in a 6.5 quart crock pot. It is a tight fit to put about more than 3lbs in my 2 quart crock pot, but the lid fits. I have also made this recipe with a 4lb pork shoulder and it managed to (barely) fit in my crock pot. When I was done cooking I fished out the meat and put it in a covered bowl in the fridge. The idea was to let it cool and then pull it apart the next day.
Instead I didn't get around to this second step until this evening (Tuesday). As a reward for delaying, the meat had collected a layer of gelatin near the bottom of the bowl. I used a second bowl and 'trimmed' the meat by pushing off the fat and gelatin before transferring the lean meat to the second bowl. The fat separates readily to a bit of pressure. A couple of forks then made easy work of the meat. I didn't add BBQ sauce yet as I don't want it on all of the meat. I separated it into four portions. One went into the fridge to make in quesadillas for lunches for later this week. The other three portions went into freezer bags for later use.
As I said I have used the recipe before using pork shoulder. I would second the ease of pulling out the bone. It was a bit harder to separate the cartilage from the bone, but it was still pretty easy to do with my hands. I added about half a bottle of BBQ sauce to it and brought it to a potluck. The recipe warns to be careful reheating so that the sauce doesn't burn so I reheated it part way on the oven warm setting. However as people were pretty hungry, we ended up eating it cold.
Although it was a bit more of a hassle to deal with the bone in pork shoulder, when I do this next I will probably use one again. While the pork shoulder I bought still had some skin that I cut off before cooking, the extra work was minimal. The pork roast felt a lot more fatty to the touch and I like leaner meat so I think that it is worth the work.
I used a
couple of small onions (the ones I have are less than 3" in diameter)
3 cloves of garlic
Weber's Smokey Mesquite Seasoning
3.25 lb pork roast
I haven't yet found liquid smoke and I forgot to add salt and pepper. I do have Sweet Baby Ray's BBQ sauce which I will use on some of the pork.
I assembled the ingredients as per the given recipe. I really like that the onions and garlic are coarsely cut because chopping onions tend to make my eyes burn. I kept in my 2 quart slow cooker for 9 hours. I mostly used low. Because my crock pot was overfull I turned it up to high for about an hour to speed cooking. The recipe comments that a 7lb pork shoulder fits nicely in a 6.5 quart crock pot. It is a tight fit to put about more than 3lbs in my 2 quart crock pot, but the lid fits. I have also made this recipe with a 4lb pork shoulder and it managed to (barely) fit in my crock pot. When I was done cooking I fished out the meat and put it in a covered bowl in the fridge. The idea was to let it cool and then pull it apart the next day.
Instead I didn't get around to this second step until this evening (Tuesday). As a reward for delaying, the meat had collected a layer of gelatin near the bottom of the bowl. I used a second bowl and 'trimmed' the meat by pushing off the fat and gelatin before transferring the lean meat to the second bowl. The fat separates readily to a bit of pressure. A couple of forks then made easy work of the meat. I didn't add BBQ sauce yet as I don't want it on all of the meat. I separated it into four portions. One went into the fridge to make in quesadillas for lunches for later this week. The other three portions went into freezer bags for later use.
As I said I have used the recipe before using pork shoulder. I would second the ease of pulling out the bone. It was a bit harder to separate the cartilage from the bone, but it was still pretty easy to do with my hands. I added about half a bottle of BBQ sauce to it and brought it to a potluck. The recipe warns to be careful reheating so that the sauce doesn't burn so I reheated it part way on the oven warm setting. However as people were pretty hungry, we ended up eating it cold.
Although it was a bit more of a hassle to deal with the bone in pork shoulder, when I do this next I will probably use one again. While the pork shoulder I bought still had some skin that I cut off before cooking, the extra work was minimal. The pork roast felt a lot more fatty to the touch and I like leaner meat so I think that it is worth the work.
What price did you find the pork at?
ReplyDeleteIt was $1.99 a pound.
ReplyDelete