The Kitchen of the Midnightferret

Crunchings and Munchings with the Midnightferret!

Category : Midnight’s Kitchen

Really the Best Crockpot Pulled Pork

So I finally perfected my crockpot pulled pork today. It finally tastes the way I want it to! Actually, it could use a *tiny* bit of tweaking, but my husband has pronounced it “perfect,” so here’s what I did:

Get 2 of the smaller pork tenderloins (you could probably also do this with a shoulder or a butt roast). In any case, it was about 8-9 bucks worth of meat. Mmm. Meat. Rub them with BBQ seasoning (I used Stubbs). Stick them back in the fridge (wrapped in plastic wrap) for a couple of hours or overnight.

Thinly slice one medium yellow onion, and cover the bottom of the crockpot with it. Place the pork on top of the onion. In a bowl, combine:

4 cups beef broth

1/2 cup brown sugar

1/4 cup apple cider vinegar

1 can (1 and 1/2 cups) Coca Cola – never put soda in my BBQ before!Turned out good!

1/2 cups ketchup

1/4 cup Woody’s Cook-in sauce (barbeque concentrate)

Black pepper to taste
Mix well, then pour over meat. Cook everything in crockpot: I did mine on high for 4 hrs, then low for about 3-4 hours.

When you take the meat out of the pot, it should fall apart. Put the meat in a dish, and shred with two forks. Pour the leftover liquid into a saucepan. Bring it up to a boil and whisk in around 3 Tbsp of flour, then reduce about 1/3 to 1/2 depending on how thick you like your sauce. It didn’t take long: maybe 3-5 mins? Let it cool a little to where it starts to thicken, and gets cool enough to taste. See if you need to adjust the seasoning. We didn’t adjust ours, although I might next time.

Serve on buns with as much or as little sauce as you choose. This makes a lot. We have a whole jar of sauce and a lot of meat left over, so you could feed a pretty good sized crowd with this one.

Welcome!

Welcome to my kitchen! I hopefully will post most of my recipes in here.  Some posts will be links to other recipes I use.  I usually cook with ease and speed in mind.  I have tried a few “30 minute meals” but sometimes I have to fudge those because they don’t always turn out right — apparently they have different ideas of how to season things in New York.

I won’t always put exact measurements for ingredients here, simply because some things I make don’t really have recipes except in my head.  I also like to use real butter and fancy cheese.  Most of my food is not dietetic by any means.   I encourage people to be as healthy as possible, and if you eat like I do, you probably won’t be all that healthy – especially if you have high cholesterol.  You have been warned. Some of the food I make is sort of healthy, but this is strictly by accident.  Use common sense.

Bon Appetit!