Random header image... Refresh for more!

crockpot cookery

I needed to think of a quick meal to throw together in a crockpot – when suddenly I remembered that I had seen and then “liked” a pulled pork sandwich recipe on Pinterest. So I went back through my list of “likes” – clicked on the picture and it took me directly to the recipe on the Better Homes and Gardens website.

This is exactly why I love Pinterest!  It was even easier than if I’d cut out the recipe from the actual magazine. Because then I would have had to remember just where I had stuck that clipping, which would not have saved me any time at all.

I changed a few things from the original BH&G recipe, so we’ll call this one, “inspired by”…

Crockpot BBQ Pulled Pork Sandwiches

1 large onion, peeled and chopped
1 orange, yellow, or red bell pepper, cored, seeded, and chopped
3 pound boneless pork shoulder roast, trimmed of fat
2 teaspoons Italian seasoning
1/2 cup fruit juice (orange, pomegranate, grapefruit, whatever)

1 cup balsamic vinegar
3/4 cup ketchup
1/3  cup packed brown sugar
1/4  cup honey
1 tablespoon Worcestershire sauce
1 tablespoon whole-grain Dijon mustard
2 garlic cloves, peeled and minced
Salt and freshly ground pepper

8 hamburger buns, split and toasted
Dill pickle spears, if desired

In a crockpot, combine onion and bell pepper. Add meat; sprinkle with Italian seasoning. Pour fruit juice over meat.

Cover and cook on low setting for 9 hours or on high setting for 5 hours.

Make sauce at least 45 minutes before pork is finished cooking.

Sauce:  In a medium saucepan, combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, and garlic. Season with salt and pepper.

Bring to a boil; reduce heat and simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.

Transfer meat to a cutting board.  Pour the liquid and vegetables left in the crockpot through a strainer, set over a measuring cup.  Skim the fat off the top of the liquid and then discard all but 1/2 cup of the liquid.

Using two forks, pull meat apart into shreds.  Return the shredded meat, strained vegetables, and the reserved 1/2 cup liquid to the crockpot.

Stir in barbecue sauce. Turn heat to the low setting, cover and cook for 1 hour.

To serve, spoon meat onto hamburger buns and enjoy with dill pickle spears.

Makes 8

Print pagePDF pageEmail page
Related Posts with Thumbnails


1 Marissa { 05.27.12 at 10:59 AM }

You should do more crock pot recipes. If I get a crockpot, I feel like those would be super easy to make and then come and have it all ready after work!

2 Sydney { 05.27.12 at 3:39 PM }

This looks Yummy! Because I don’t want my kitchen to be heated up during the summer, I but my crockpot in the patio while it is cooking.

3 Linda Hopkins { 05.27.12 at 7:45 PM }

Marissa, look for a crockpot coming your way from Amazon! And Sydney, too smart! xoxo

4 Peggy { 05.28.12 at 7:28 AM }

Yummmy. I’m gonna make this for Stevo!

5 Ginger Tunheim { 05.30.12 at 6:24 AM }

Can’t wait to try this. I like the crockpot when I am working but I also like it in the summer the kitchen stays cool and dinner is done.

Leave a Comment