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Day 283: Pulled Pork and Baked Beans

Pulled+Pork

If you didn’t get an email asking for your coordinates so I could ship you a spanking new Crock Pot this morning, sorry about that. I so wish I could have sent one to each of you, but I doubt the fairy godmother/FedEx guy will show up on my doorstep with 200+ new Crock Pots. That was so much fun though – it makes me want to give stuff away all the time – perhaps I will start Free Stuff Fridays (far better than Casual Fridays or Freaky Fridays, don’t you think?) so stay tuned. I’ll try to scare up some more loot.

In the spirit of the contest, and because I just got home last night from foodstyling for said Crock Pot media tour in Edmonton, I decided it was a slow cooker night. (That, and I had to do CBC traffic this afternoon until 6pm.) Besides, when I got home and unloaded all my gear and had Crock Pots all over my counter and scraps of ingredients including a pork roast left over from various TV shows, it made sense to throw it into a C-pot rather than put it away, and let it go overnight. Korey came up with a brilliant recipe combo – pulled pork – which I must say is about as simple but yet better than any pulled pork recipe I’ve made before – and then a Southwestern soup made with leftover pork and the rich pork stock that comes from it. And while you eat your pulled pork the poured-off stock chills in the fridge for a day, allowing all the fat to harden on the surface for you to scoop off. It really is quite brilliant.

Plus, I have to do traffic again tomorrow. AND make a turkey dinner for the Eyeopener crew tomorrow morning (or tonight, if you consider that the turkey has to go in at around 1 am), so I’m fairly confident I will be in no state to come up with dinner tomorrow night if something isn’t already in the works.

Since the pork was done overnight, at 7am I pulled it out, poured off the stock, and threw three cans of beans into the pot without even needing to wash it out. Large cans of red kidney, white kidney and navy beans went in with a chopped onion and about a cup of barbecue sauce, a glug of Worcestershire and squirt of grainy mustard. That simmered for most of the day, and when I got home and had 10 minutes to assemble dinner before A came over to prep the turpigen (tune in to the Eyeopener tomorrow morning for an explanation), it came together in under 5. I wish I could have made a pan of cornbread, or a cheesy beer loaf to act as pedestal for the pulled pork (which is easy to reheat in the microwave or on the stovetop), but I had to settle for a store-bought chewy-crusty bun, which wasn’t half bad.

Crock Pot Pulled Pork

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October 9, 2008

This is unbelievably fast. While the pork is browning, hack apart the veg and throw them in the pot. They are only there for flavour for the pork and stock - you're throwing them out anyway - so there is no need to be at all dainty about it. Then set the roast on top, pour over the beer and you're done.

Ingredients

One 2 to 3 lb pork rib roast or shoulder

2 onions, quartered

2 carrots, chopped

2 stalks celery, chopped

1 bottle dark beer

1 cup barbecue sauce (or to taste)

salt and pepper, to taste

buns or flour tortillas

Directions

1Season pork roast on all sides with salt and pepper. Over medium-high heat in a heavy skillet, brown roast on all sides. Place onions, carrots and celery into the slow cooker; top with browned roast.

2De-glaze skillet with about 1/4 cup beer, scraping up any bits stuck to pan. Pour liquid and remaining beer over roast in slow cooker. Cover; cook on low for 8 hours.

3Remove roast and set it aside. Strain the liquid into a container, discarding vegetables. Place the roast back into the slow cooker, shred with 2 forks until it is completely pulled apart, discarding any chunks of fat you come across, and pour about 1 cup of the strained broth overtop; put the rest in the fridge to make soup with. Stir in the barbecue sauce. Set the Crock Pot on warm to keep it that way.

4Serve buffet-style with buns or tortillas and if you like, shredded cheese, chopped tomato, lettuce, caramelized onions or creamy cole slaw.

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18 comments on “Day 283: Pulled Pork and Baked Beans

  1. Lana
    October 10, 2008 at 7:32 am

    That looks like the perfect, easy Fall meal. Yum!
    I think I’ll try it out next week.
    Have a Happy Thanksgiving, Jul!

  2. Cheryl
    October 10, 2008 at 8:09 am

    Speaking of that cheesy beer loaf, the recipe isn’t on the “It’s Just Food” site! I caught the end of that segment and want to make it. When things die down in a week or two I might start harassing you for the recipe.

  3. Dana McCauley
    October 10, 2008 at 2:52 pm

    That looks great. I’d like to make it for dinner right now but alas, slow cooked food must be planned in advance. Back to the drawing board, i guess. I’ll have to look back and choose one of your other excellent ideas.

  4. Katharine
    October 10, 2008 at 8:59 pm

    Looks great!! Although, I’m not a huge fan of BBQ. (Little too smokey for me…..boo…..) Any chance you can substitute the BBQ sauce with something else?? I think I may have had your pulled pork and it was really delicious, so maybe it doesn’t come out too smokey. Any suggestions???

  5. JulieVR
    October 10, 2008 at 9:24 pm

    You can totally buy barbecue sauce that doesn’t have a smokey flavour! Just get something sweet (not that they aren’t all sweet) like honey garlic or something.

  6. jennifer rattray
    October 11, 2008 at 10:54 am

    hey there wishing you all a happy thanksgiving!
    and i noticed cheryl’s comment about the cheesey beer bread from its just food and i found it on this blog, post # 56! so there you go!
    cheers all 🙂

  7. doula aj
    October 16, 2008 at 5:12 pm

    I’m making this right now – my house smells great – but when do you add the BBQ sauce? Should it go into the crock pot at the beginning, or after you shred the pork? I’m going to guess the latter – we’ll see how it goes!

  8. Gerry
    October 18, 2008 at 7:41 am

    Could I use a lamb roast with the same recipe or is it better to do something different entirely?

  9. JulieVR
    October 18, 2008 at 3:45 pm

    You could do it the same way – in the slow cooker over vegetables with beer or broth – but I wouldn’t pull it and cover it with barbecue sauce, I don’t think..

  10. tricia
    October 25, 2008 at 8:54 pm

    Do I have to use a dark beer? BTW I love your blog.

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