Sunday, August 7, 2011

Recipe: Down Home Pulled Pork

"Down home, where they know you by name and treat you like family.  Down home, where a man's good word and handshake are all you need.  Folks know if they're falling on hard times they can fall back on those of us raised up down home." -Alabama-

Full Disclosure:  I have never lived anyplace where I used the phrase "down home."  I hear it in country music and sometimes read it in books.   The original recipe - one of those tear off cards that I have no idea where it came from - calls it down home, so here we go.  Down home Denver style?  Not sure about that.

5lb boneless pork loin (honestly, mine was closer to 4)
rolls / buns
1/4 cup butter/margarine
2 cups chopped onion
2 cups ketchup
2 cups BBQ sauce
1 12oz can beer or 1 1/2 cups water
1/4 cup brown sugar
2 tablespoons chili powder (I used chipotle chili powder)
2 tablespoons cinnamon
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
2 tablespoons white vinegar

Put the full pork loin in the crock pot on low heat for 2-3 hours. (time passes) Pull the pork loin out and cut into smaller pieces, you may be able to pull some of it at this time.  Put it back into the crock pot for another hour.  Pull the pieces out and pull the pork using two forks.  If you still have some pieces that can't be pulled apart yet, don't worry, you'll let it cook in the sauce for a few hours and it will all work out.   

Put the butter and chopped onion in a skillet and cook on medium heat until onions are soft, about 5 minutes.   You now have the option to just put all the sauce ingredients in the crock pot and stir it up there, or mix all the sauce ingredients in a second bowl and then pour it over the pork.   Once you've sauced your pork, let it cook over low heat for as long as you'd like (at least 2-3 hours).   It becomes even more delicious if you let it go all day or overnight and will pretty much fall apart on its own. 

This is great for a party or to make with the full intention of freezing leftovers or taking them in your lunch.

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