One of the things I love most about my crockpot is that once you set it up, you can walk away. I mean, really away! I have been known to put something in my crockpot, say around 10:AM, and then leave the house to run errands, come back, and dinner is ready! All the while, I never had to stand over a hot stove cooking.
Hand up, if you don't cook because you loathe standing over a hot stove? Especially in the summer time, when you are already feeling sticky and hot. Yes, I concur. There are days when I have to get so many things done, I am rushing around town until 5 or 6:pm. Or if your child has after school sports and you just want dinner made when you walk through the door. Here is the recipe, my darling dears!
What you will need:
1 TBSP Extra Virgin Olive Oil
1 pork roast (4 pounds) You can use pork shoulder or butt here, either one is delicious
I used my roast that came in my Butcher Box this week. Click below to get a $30 dollar discount on your first order, delivered right to our door! Compliments of me!
1 large onion, chopped
2 large cloves of garlic, minced
Wet Ingredients
1/2 cup BBQ sauce of your choice
(I love Sweet Baby Ray's)
1/4 cup apple cider vinegar
1/2 cup organic chicken broth
1 TBSP yellow mustard
1 TBSP Worcestershire sauce
Dry Ingredients
1/2 TBSP chili powder
1 tsp garlic powder
1 tsp dried thyme
Place the olive oil into the bottom of the crockpot. Add chopped onion and garlic. Place pork roast on top.
In a side bowl, stir together wet ingredients: (BBQ sauce, vinegar, chicken broth, mustard, & Worcestershire sauce.) Pour on top of pork roast.
In another small bowl, mix dry ingredients together: chili powder, garlic powder, and dried thyme.
Sprinkle on top of pork roast. The sauce will make the spices stick to the roast.
Cover and cook on HIGH for 5 to 6 hours or on LOW for 7 to 8 hours. It depends on what time you put it in and what time you need dinner to be ready. Remember to check the internal temperature with your trusty meat thermometer.
Remove from the crockpot and place in a casserole dish (to catch all the juice) or a cutting board. Use two forks or these amazing "Bear Paw Claws" to shred the meat to the desired consistency.
Dip the meat back in the crockpot to absorb some of the yummy juices. Then remove it quickly and serve. You may place any leftovers in an air tight container for the rest of the week. This recipe should keep for about 4-5 days.
I made sliders with this delicious pork using keto buns. You can do tacos, nachos, or any dish that calls for shredded pork that come to mind. Like, share, and subscribe to get more easy recipes like this one. Happy Crockpot Cooking!
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