I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!It’s FINALLY cold here in Northern California! Well, it’s chilly at the least, which means I’m in the mood for some yummy comfort food (really, when am I not, but let’s just role with it;-)). One of my favorite, favorite recipes that I always crave this time of year is my brother-in-law’s Crockpot Shredded Barbecue Pork. I like it best served over a fluffy bed of buttery mashed potatoes and topped with crunchy French’s Fried Onions. My mouth is watering just thinking about it!
Check out this week’s recipe for Crockpot Shredded Barbecue Pork!
Ingredients:
- 4 – 5 pound bone-in or boneless pork shoulder roast
- 1 bottle apple cider, sparkling or non-sparkling (approx. 26 oz.)
- 1 bottle of your favorite barbecue sauce (28 oz.)
- 1 tbsp. olive or vegetable oil
- Salt and pepper to taste
Heat a large dutch oven over medium high heat. Salt and pepper the pork roast all over and then sear, fat side down first, until browned all over. Add your roast to your crock pot, fat side up, set on high. Pour the apple cider and barbecue sauce over the pork roast and cover. Cook on high for 8 hours. (*If you’re home, turn the roast over after four hours) When done, turn the crockpot off and remove the lid. Once the roast has cooled a bit, place the meat in a large bowl (remove the bone if there is one). Pour the sauce into a separate container. When both the roast and sauce have cooled, refrigerate overnight. About an hour before you’re ready to serve, de-grease the sauce by removing the hardened fat on top. Pour the sauce back into your cleaned crockpot and turn on high. While the sauce is warming, shred the meat and add to the sauce and heat to your liking. You can then turn the crockpot setting to low and keep everything warm.
We like to serve this over mashed potatoes or baked potatoes that have been cut in half. We put out bowls of chopped green onions, shredded medium to sharp cheddar cheese, French’s French fried onions and extra barbecue sauce. People can spoon the warm shredded pork and sauce over their potatoes and garnish to taste. You could also enjoy this on small buns as sliders, served with pickles and coleslaw. However you decide to serve this, it’s a great big pot of comfort food at its best.
Enjoy!
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