Thursday, January 14, 2016

Crock Pot Pulled Pork

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If you remember last week's recipe, it was a delicious Brown Butter Cheese Sauce that would knock your socks off, and in the post I talked about some amazing Crock Pot Pulled Pork that pairs perfectly with said cheese sauce. Well, today, is your lucky day... The pork recipe is finally yours. 

Over the years my hubby and I have tried so many pulled pork recipes and we were never truly satisfied with any of them. That is, until we discovered a little secret. Do you want to know what that secret is? I don't know if you can handle it. It's a pretty big deal...

Okay, I'll tell you... But, only because I know that you can handle it. The secret to truly perfect pulled pork is pork ribs. Have you tried it? If you're sitting there saying to yourself "Duh! I've done that for years..." Then, you, sir or madam are inspiring and I tip my hat to you. If you're sitting there thinking "What madness is this?? You're crazy!" then I strongly urge you to try it immediately. The difference between using pork roasts and pork ribs is one that can only be described as monumental. The flavor is richer, porkier and so much more satisfying than anything you've tried before. 

Also, it goes perfectly over baked potatoes. With brown butter cheese sauce. And extra cheese. And BACON. And some chives or green onions to finish it off. {Don't forget the sour cream!}

So, instead of taking up more of your precious time talking about how your life will never be the same after you try this recipe and how you'll wish you could turn back the clock and get back all those precious years where you didn't have this delicious pork in your life... I'll just hand over the recipe ;)

Crock Pot Pulled Pork:
  • 3 pounds country pork ribs (it's perfectly fine if they have bones -- you can remove them after they cook!)
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 cup beef broth
  • 1/2 cup cola soda
  • 1 cup sweet barbecue sauce (we use Sweet Baby Ray's original)

Place pork in slow cooker and season with salt, pepper and cayenne. Pour in cola and beef broth. Cook on low setting for 7 hours, or until meat is tender and shreds easily. Remove meat, discard bones and excess liquid, shred meat and return to slow cooker. Add in your barbecue sauce, mix well and allow it to cook on low for an additional hour.

Serve it on rolls, over a baked potato, in a casserole, or whatever you choose! It's good no matter what you do with it! Enjoy!

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