Slow Cooker Pulled Pork Sandwich

Slow Cooker Pulled Pork BBQ | Dinner Is Served

A miracle occurred in my kitchen last night that I must share.  I got a solid round of  “thanks for dinner,” followed by “can I have seconds,” followed by clean plates.  It’s enough to make me weep for joy.  And the best part is that this meal of adoration took me probably ten minutes of preparation.  Well, and 8 hours in my slow cooker, but that doesn’t really count.

My spice blend of choice this time around was Red Rocks Hickory Smoke Seasoning  from a new spice shop that just opened nearby.   My bbq sauce, always Sweet Baby Rays, but of course I’m always willing to entertain other suggestions from my listening audience.

For now, I’m content with my fifteen minutes of fame which happily will spill over to today, for another miracle has occurred: we actually have leftovers!

Slow Cooker Pulled Pork Sandwich

For spice rub:

2 TBS EACH kosher salt, brown sugar and chili powder

1 TBS black pepper

2 tsp dried oregano

¼ tsp cayenne pepper

For Sandwiches:

5 lb boneless pork shoulder roast, trimmed

2 onions, sliced

¾ cup purchased barbecue sauce, divided (see Note>)

¼ cup low sodium chicken broth

8 Kaiser rolls

Shredded iceberg lettuce (optional)

Sliced red onion (optional)

Additional barbecue sauce

Combine salt, brown sugar, chili powder, black pepper, oregano and cayenne for spice rub.

Rub pork shoulder with spice mixture to coat.  Place onions, ¼ cup barbecue sauce, and broth in a 6-7 qt. slow cooker, stirring to combine; top with pork.  Cover; cook until pork is fork tender, on high-setting for 5-6 hours or ln low setting for 7-8 hours.

Transfer pork to a platter along with 1 cup of the onions;  discard remaining contents of slow cooker.  Using two forks, shred pork.  Return pork and onions to slow cooker.  Add remaining barbecue sauce to slow cooker; toss pork to coat with sauce.

Serve pork on toasted Kaiser rolls topped with lettuce, red onion and additional barbecue sauce.

Makes 8 sandwiches

Note> I used Sweet Baby Rays regular BBQ sauce.  For a more “smoky” flavor, use a hickory smoked sauce.   Also, the amount of sauce you add is just to your taste.  I added a good deal more sauce after shredding.

Italian Pot Roast with Cannellini Beans and Herbed Tomato Sauce

Dinner Is Served fact:  I love fall cooking and baking.  And as much as I dislike saying so long to warm weather, I must admit that buying a chuck roast at the butcher yesterday and bringing the slow cooker up from the basement really warmed my heart.

There are so many soup and stew and slow cooker recipes I want to share, it’s tough to know where to begin.  So let’s start with something delicious and EASY.  Just a little work on the front end, toss a can of cannellini beans at the end.  With very little effort, you’ll be in pot roast heaven.  Serve with some soft polenta or mashed potatoes, if you have time.  Otherwise a loaf of fresh Italian bread will suffice.  Oh, and a glass of Chianti (duh).

Bring on the chill, Mother Nature….my slow cooker, Chianti and I are ready to rumble!

Italian Pot Roast with Cannellini Beans and Herbed Tomato Sauce

1 cup sliced carrots

6 new potatoes, cut into thirds

1 medium onion, sliced

3 lb boneless beef rump roast, trimmed (see Note>)

4 TBS minced fresh basil, divided

4 TBS minced fresh oregano, divided

2 tsp. minced garlic

2 tsp. kosher salt, divided

¼ tsp. red pepper flakes

1 can tomato sauce (8 oz)

1 can tomato paste (6 oz)

2 tsp. Italian seasoning

1 can cannellini beans, drained (19 oz)

Layer carrots, potatoes, and most of the onion slices in a 4-6 quart slow cooker; top with roast.

Mash 2 TBS basil, 2 TBS oregano, garlic, 1 tsp salt, and pepper flakes in a small bowl; spread on roast.

Combine tomato sauce, tomato paste, remaining basil and oregano and Italian seasoning in a bowl. Pour tomato mixture over roast; top with remaining onion slices. Cover; cook until meat is fork tender, on high heat setting for 5-6 hours or on low heat setting for 8-9 hours.

Stir beans into sauce; cook on high-heat for 10-15 minutes. Remove roast from cooker. Let roast rest for 5-10 minutes before thinly slicing meat against the grain. Skim any accumulated fat from sauce.  Adjust seasonings with salt and pepper to taste. Spoon beans, vegetables and sauce over roast.

Serves 8

Note>  You may also use a Bottom Round Roast.  Or a chuck roast may be used…just cut into pieces rather than slice.