Tuesday, August 30, 2011

Ronda from...The Family Table, Guest SkyMom's "Pulled Pork!"

Dear SkyMoms,

Hope you all are doing well! I love back to school and all of the fun that goes along with a new school year. Things can certainly get hectic and getting food on the table quickly can be hard. Menu planning is the ultimate time saver once you get a good system in place. The first thing I suggest is to keep a master calendar of events. This includes all planned weekly activities. Then, go back and fill in menu ideas taking into account the type of evening scheduled.  Quick fix meals in the crockpot save time and money plus they are invaluable to the busy mom. Here is a slow cooker favorite…

Pulled Pork

1 3-5 pound pork shoulder

1 onion

1 cup chicken broth

1 cup apple juice

Salt and pepper to taste

Season pork generously with salt and pepper. Over high heat, brown pork on all sides. I have the all-clad cooker with the cast iron insert which is such a time saver! Throw in the onion, pour in broth and apple juice. Transfer insert to slow cooker and cook pork, fat side up, on low heat for 6-10 hours.  I usually start my roast at 6 am and we eat around 6 at night. It is always perfect.  The first night, I slice the pork and serve with mashed potatoes and roasted veggies. I drizzle a little au jus over the potatoes and pork. Yes, this can be fatty, that is what makes a tender, pull apart roast. When carving, it is easy to carve out big fatty pieces.

When done with dinner, take left over roast and chop it up, careful to pull out the big fatty parts. Put in a Tupperware and serve two nights later as BBQ pulled pork sandwiches. When you are ready to eat, take meat and mix with your favorite bbq sauce. Heat over low heat until nice and hot. Serve on a toasted bun with corn on the cob. By this time, we have usually polished off the entire roast!

I’d love to hear your favorite slow cooker recipes! If you have any easy ideas to share with the group, feel free to post in the comment section.

Many blessings and happy cooking!

Ronda from… The Family Table

No comments:

Post a Comment