School is in full swing and if your kids have after school activities there’s a strong chance you’re playing taxi driver for the next 9 months. Usually, the last thing you have time for is to cook dinner. I’ve found myself cooking half of it early in the day and finishing it off when the kids get in. Well, that’s one way. The best way is to get out the crockpot.
A lot of people think they have to have something overly involved or heavy when it comes to crockpot meals. We’re not having any of that in our house. We rarely eat a rich meal that I’ve cooked.
Before I was a stay-at-home mom, I was a career-minded gal with a full-time job outside of the home. I didn’t have time to cook a full meal then either. You work a full day, come home at 6:00 and cook?! You can make it a relaxing thing by cooking a nice dinner with a glass of wine in one hand spatula in the other but lets face it, most days we’re too tired.
So, the best thing for long days is the crockpot. In the morning you can dump everything in, turn it on and like magic it’s done when you’re ready for it.
This bbq pulled pork sandwich is fantastic. Besides your crockpot ingredients, all you need is a jar of pickles, some sliced onions and toasted buns.
In the morning, when you have a free 5 minutes, dump all your ingredients (see below) except the pork in your crockpot and stir. Place in pork and spoon mixture over the meat. Turn it on low for 8-10 hours or high 4-6 hours if you’re throwing it in around lunchtime.
When you’re ready to eat, take 2 forks and shred your meat. It’s best to keep it in the juices so it doesn’t dry out. Toast some hamburger buns and with a slotted spoon place bbq pork on a bun and top with sliced onions and pickles. Done and done. If you have some slaw, get that out and eat on the side. If not, just get creative. I’ve been known, to pull out frozen edamame as a quick side.
Finally, you’ll be happy you’ve made this when you walk in exhausted at the end of the day with a hungry family in tow!
Enjoy!
xo-Megan
| Prep Time | 5 minutes |
| Cook Time | 6-8 hours |
| Servings |
people
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- 1 pork shoulder roast 4 lbs
- 1/2 cup chicken broth
- 1/4 cup light brown sugar
- 1 tablespoon chili powder
- 2 garlic cloves crushed
- 1 1/2 teaspoons dried thyme
- 1 teaspoon onion powder
- 1 cup barbecue sauce
- 1 tablespoon mustard
- 1 tablespoon Worcestershire
- 1/2 cup Apple Cider Vinegar
Ingredients
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- Mix all ingredients except pork in the crockpot. Put in the pork shoulder and spoon mixture over the top. Cover and cook on high 4-6 hours or low 8-10. Using two forks, shred the pork. Spoon into toasted buns with onion and pickle slices!
