I am not a big slow cooker person. I mean I love them and think they are a terrific kitchen tool. I just tend to find recipes that don’t fit into the schedule I am keeping. Well, now that I work from home not so much, but before. It would call for the cooker to be switched from low to high 6 hours into the recipe and I would be across town somewhere wishing for a magic wand so I could get it done. I guess it was just my poor choice in recipes too. I do have another slow cooker recipe for Portuguese Stew so I am not by any means “anti-crock pot”.
My mother used hers quite a bit. She would take a piece of meat, slather it in Cream of mushroom soup and cooked for hours. Not that it was that bad. The meat was usually a cheaper cut of meat, because we were pretty broke when I was growing up, and the slow cooker was a God send for those types of meat. And my Mom wasn’t really a big fan of too many ingredients so the can soup was perfect for her. We usually had rice or noodles as a bed for whatever the crock pot surprise was for the night. I loved it as a kid, I really did. It wasn’t until I was older, and went through the weight loss surgery, that I had to rethink the whole canned soup idea. #1 I wanted to control the amount of sodium and fat I was taking in and canned soups are NOTORIOUSLY high in sodium and #2 one of the side effects of my surgery is that my all time favorite canned soup, cream of mushroom, makes me sick as a dog. It was sad to see one of my comfort food removed from my go to feel good list *sigh*. I am trying very hard to come up with a homemade version of my childhood favorite so hopefully soon I will figure it out!
Oops, I got side tracked again didn’t I? Sorry, my whole family suffers from ADD. I used to say “organizing an ADD family is like trying to herd cats on a flat bed truck” ya, it just doesn’t happen. But let me try to reel myself back in enough to finish my story and get to the yummy recipes!
This idea came from three different areas to meet in the middle and create this wonderful finished meal. At first a friend of mine that goes by Running With the Devil(ed) Eggs on her Facebook page is having a recipe round up during football season. The last recipes we submitted were for appetizers. If you go to her Facebook page you will find them in her Discussions. Some great stuff in there! Anyway, this week was Crock Pot dishes. So that got my wheels turning. Then I watched the Food Network and watched Sunny Anderson, from Cooking for Real, do a slow cooked pork shoulder in the oven. Hhhhmmmm OK we can convert that to the slow cooker. Then for the final thought. I wanted to use my homemade BBQ sauce to add that perfect touch to the meal. I mean I worked hard on coming up with that recipe, I am going to sneak it into everything I can! It is a good thing everybody here likes it or I don’t think they would be that happy with me hehehe.
So now I will stop my rambling (again) and give you the recipe. I did photos of the BBQ Pork Sammy and coleslaw separate just so you could see them. But I forgot to take a picture with the coleslaw on the sammy which is YYUUUUMMMMMYYYY! Kevin said it made the whole sandwich. I said “Hey, what about my BBQ sauce” he said “Oh ya, that too babe”. LOL at least I know he liked it, and they were just as good the next day and day after that. I just suggest making a double batch of coleslaw so you will have enough to go with all the BBQ pork leftovers.
- 1 (4-pound) pork shoulder or rump roast
- 1 onion, chopped
- 1/2 cup chicken stock
- For the BBQ Sauce:
- 2 cups ketchup
- 1/2 cup brown sugar
- 3/4 cup cider vinegar
- 2 tablespoons molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 tablespoon dry mustard
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon cayenne pepper
- Spicy Coleslaw (see recipe below)
- 1 bag coleslaw mix from produce area (green and purple cabbage and carrots)
- 3/4 cup mayonnaise
- 1/4 Spanish onion, grated
- 2 tablespoons sugar, or to taste
- 2 tablespoons white vinegar
- 1 tablespoon dry mustard (a palmful)
- 2 teaspoons celery salt
- Salt and freshly ground pepper