Crock Pot Recipe: Red Pulled Pork

If you’ve been following my blog, you may remember that I’ve already posted a recipe called “Red Wine Pulled Pork“.  That recipe is really great… but I also wanted to post this one because it is just so incredibly simple.  Simple to the point of being a “marinate, cook, shred, serve” type of recipe… how tough could that be?

I started with a large pork roast… I bought it because it was on sale that Friday and I was looking for something that could feed a crowd while watching Saturday football games in our living room.  When I got home from the store, I put the roast into a plastic storage bag and poured a mixture of smoked paprika, Montreal steak seasoning, and Lawry’s Seasoned Salt over the pork, massaging the seasonings into the meat.  I then put the bag into the fridge to marry the flavors overnight.RedPulledPork

On Saturday morning, I pulled out my crock pot and put dinner together.  I sliced two onions into thin strips (cut the onion in half, root to tip, cut off the top and slice the onion into strips the entire way down to the root, discarding the root) and put it into the bottom of the pot.  I placed the seasoned roast on top of the onions and then poured the end of a bottle of dry red wine (feel free to use as much or as little as you like) into the bottom of the pot.  I chose not to pour the wine over the roast because I really wanted the spices to have time to season the top fat layer as the meat cooked.

I set the crock pot to cook on high for 6-7 hours, but I could have easily chosen to cook it on low for 7-8 hours.  Much will depend on how comfortable you are with your crock pot.

I’m impatient when I use the crock pot, so I did check this about an hour before it was ready.  I like the feel of the meat when it falls apart, so I tend to push the envelope when I’m making this sort of dish.  I removed all the bones and then allowed it to cook until al the meat fell apart exactly as it should.  The onions were a nice addition into the meat, since they just “melted” into the pulled pork.

When I got ready to serve this dish, I sliced homemade kaiser rolls in half and spooned some meat into each roll before topping with a small bit of a jarred BBQ sauce from my fridge.  Potato rolls or chewy rolls from the store are also delicious with this meal… don’t feel that you *have* to make your own rolls for this meal to work.  This recipe was simple… the pork cooked all day and perfumed the entire house with a spicy warm smell that ushered football season into our home in the best possible way.  Enjoy playing with this recipe and making it your own… feel free to use whatever spice your family likes so your meal hits all the “high notes” for your favorite fans. Most of all… have fun!

Crockpot Recipe: Asian Pulled Pork

As the weather gets warmer, I like to use my crockpot to help keep the kitchen cool.  This recipe came about when I had a full day scheduled at work but wanted to have something delicious and easy for dinner… enter my handy-dandy crockpot!AsianPulledPork CP

I created a sauce to pour over a large pork loin, using a varying amount of the following ingredients:  James River Cellars Montpelier wine (NOTE: This a Cabernet Franc blanc/rose’ wine that smells like strawberries and tastes of cranberries – I love this wine with pork recipes.  You could also use Boordy Landmark Dry Rose’ which has the same sort of properties but is a dry wine), hoisin sauce, soy sauce, blackberry jam, garlic, honey, salt and pepper.  

I started dinner by slicing a large sweet onion and layered the onion on the bottom of the crock pot.  I then laid the pork on top and poured the sauce over everything and set the crockpot on low for 6-8 hours.

Once the pork was completely cooked, I removed it and put it into a bowl to shred, using two forks.  The pork is now ready for the addition of a delicious sauce to make it into a yummy dinner for my family.

I ladled the cooking liquid out of the crockpot and warmed it in a small saucepan.  As yet, I hadn’t added anything more to the liquid than what I’d poured over the pork earlier in the day.  The sauce was too thin for my taste, so I mixed up a slurry of cornstarch and Montpelier wine to thicken the sauce as it cooked a bit.  Once the slurry was added to the sauce, it took about 5 minutes to tighten up and become wonderful.  NOTE:  If you prefer to add some more spices for the pulled pork, this would be a great time – you could add a pinch of Five-spice powder or use more of the original flavors.  Have fun and be creative!

After the sauce was thickened, I tossed it with the pulled pork and served it on homemade rolls (only cuz I had them on hand…. I could have easily picked up some rolls at the local grocery store on the way home if needed).    This recipe ended up being a huge hit with my family and I hope it will become a favorite of yours as well!

Crock Pot Recipe: Red Wine Pulled Pork

I have been asked about crock pot recipes and thought I’d post my version of this recipe from the blog, “100 days of Real Food”, that states that it’s The Best Pulled Pork Recipe In A Crockpot.  I started with the author’s recipe but ended up tweaking it so much that it became a version of my own.  Don’t get me wrong… this recipe that I’ve linked is stellar.  If it looks like one you’d prefer to use, go for it.  That’s the beauty of cooking and creating recipes – if you find you’re missing an ingredient, or your family has particular tastes, then by all means alter the recipe to suit those you’re feeding.  Remember, there are NO food police… NO wine police… just enjoy the process and have fun creating something tasty!

Here are the Red Wine Pulled Pork ingredients I used yesterday:RedWinePulledPork

  • 1 1/2 tablespoons paprika
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 square garlic powder
  • 1 tablespoon dried lemon thyme
  • ½ cup honey
  • ¼ cup red wine (I used a Malbec, but James River Cellars Rad Red would be great here) 
  • 1/2 cup Chambourcin Wine Jelly (made by a former employee at James River Cellars – any of her red wine jellies would work well in this recipe)
  • 1 onion, peeled and cut in chunks
  • 3 to 3 ½ pounds pork (I used a Boston Butt), cut in half, excess fat removed

Directions:

  1. Mix all spices together in a small bowl and then add the honey and wine.  Mix to make a paste and set aside.
  2. Put onion in the bottom of your crock pot and place the pork on top.
  3. Pour spice paste over the pork and allow pork to cook for 6-7 hours, stirring occasionally, until cooked thoroughly and shreds easily.
  4. Add wine jelly to the shredded meat and allow it to cook for 10-15 minutes to incorporate the flavors.  We found the cayenne pepper to be a bit too spicy in this recipe, so the jelly added a bit of sweetness that really made the flavors pop.
  5. Serve warm on rolls with coleslaw, if desired.  Also tasty on a salad with some “southwest” flavors added (corn, black beans, cheese, etc).

This was an incredibly easy recipe and one that really didn’t need any BBQ sauce or ketchup for flavor.  The meat was tender, the onion thoroughly incorporated into the meat, and it got rave reviews in my house.  Definitely a KEEPER recipe for me!  Hope you’ll consider trying it the next time you want to make a simple, easy dinner.