Sunday, February 5, 2012

Pulled Pork Sammiches


I'm a vegetarian, but I'll taste meat if we're in a restaurant to see if I can replicate it or when I cook it at home to make sure it's perfect. I don't like the taste after 11 years of not eating...it's, um, grissly. 

That said, this is the most delicious pork I have ever had. And it's so easy!

1 T butter
1 can French onion soup
1 C ketchup
1/4 C brown sugar
2 T garlic
1 pork shoulder or rump roast (I like the rump roast; it's more tender)
Salt
Pepper
Hamburger buns (I use the homemade ones I keep in my freezer; they're worth the time to make)

Melt the butter in a heavy pan (I use a cast iron). Salt and pepper and then brown every side of the pork.

Combine the soup, ketchup, sugar, and garlic in a crockpot. Add the pork on top. Cook on low for eight to nine hours or high for four to six hours.

Remove the pork from the crockpot and let sit on a cutting board for 10 minutes. Using two forks, shred the pork. Return to the crockpot and mix with the juices and sauce.

Divide the pork between the buns.

4 comments:

  1. Remembered this from FB ... making it right now :) I use a dutch oven instead of a crockpot, but it already smells DElish!

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  2. Seriously!? I Google "pulled pork" and Gini Dietrich pops up?

    Crazy. :-)

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    1. LOL! Really?? It's that Global Domination thing...I have to take over Google first.

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