#dinnertonight I love love love crock pot meals. They are so easy to do Ron “Ronco” Popeil style: “set it and forget it!”…no? Ok, come on I know you know those old commericals…”but wait.” Ok nevermind.
Pulled pork is so very easy to make, in large quanities with little worry or concern.
- Pork Butt End (this is usually about $5-$6) Make sure it doesn’t have the thick layer of fat on the top – just ends up being fatty
- Apple cider vinegar
- BBQ sauce of choice
Put the Pork Butt End in your crock pot cover, add 1 cup of apple cider vinegar and fill with water until the pork is almost covered. Turn that puppy on low and leave it alone for 4-6 hours…either invest in the programmable crockpot or set it at lunch time.
When you’re ready, use your tongs to gently remove the pork from the crock pot to a plate (its going to be ready to fall apart!) Empty the water/vinegar and gently return the pork to the crock pot. Drop the temperature of the pot back to “keep warm.” Using a fork or two, shred the pork. Add in a generous amount of your BBQ sauce or allow people to add the sauce to their sandwich. If you do add the sauce, don’t overmix…it will get mushy. Let the pork BBQ come to temperature, about 15-30 minutes.
You can use that time to prep a side dish such as corn on the cob, steamed vegetables or crispy potatoes.