When the weather is hot and humid, the thought of either heating up the oven or standing outdoors over a hot grill can be unpleasant. It is a good time to put your slow cooker to work.
I got out the slow cooker this Fourth of July weekend to make pulled-pork sandwiches, a meal that has a picnic-feel but is different from the hamburger / hot dog routine. After a quick look for recipes on the web, I adapted one found at marthastewart.com.
Success! A delicious picnic meal that is effortless to make. Try it this summer.
Note: Start this the day before you intend to serve the pork.
1/2 cup whole grain mustard
2 Tbs. brown sugar
3 cloves garlic
2 tsp. coarse salt
2 tsp. ground pepper
1 tsp. paprika
1/4 tsp. cayenne pepper.
1 pork butt (3.5 pound)
1 medium onion
Your favorite barbecue sauce.
Sauerkraut (from the refrigerated section of the grocery store)
Mince the garlic. Combine it with the mustard, brown sugar, salt, pepper, paprika and cayenne pepper. Adjust the seasonings to your taste.
Remove the bone, if any, from the pork. Cut the roast in half lengthwise. Spread the seasoning paste over the meat. Refrigerate overnight.
Slice the onion into rounds and place it on the bottom of the slow cooker. Add meat. Cover and cook on low for 8 to 9 hours, until meat is falling apart.
Remove the meat from the cooker and, using two forks, shred. In a bowl, combine the shredded pork with 1 cup to 1 -1/2 cup of barbecue sauce (use enough to get the look and taste that you want).
Serve the meat on crusty rolls, topping the pork with thinly sliced rounds of red onion. Accompany the sandwiches with sides of potato salad, sauerkraut and radishes.