Pulled Pork Sandwiches

If you haven't already, please go vote for my brother! This is an amazing job opportunity to help further his career. He's already worked so hard towards the proper cooking and wine schooling - this would help jump start him in the right direction! Thanks so much!

Also, don't forget this week's BSI, being hosted by Maggie of Say Yes to Salad!

Tonight's dinner is another crockpot meal, courtesy of A Year of Crockpotting. Boy, she's great! I love how the meals are divided on the left into categories - makes it super simple to go directly where you need.

I had a 2 pound boneless roast defrosting, so I headed over to pork. I'd already made the peanut butter pork and know it's delicious, but wanted to try something else! I settled on pulled pork BBQ because we always go out for that, but I could make it cheaply at home with some yummy sides.

By the way - I've re-introduced nuts back into my diet and I'm fine. Lordy, there would have been a problem if I found out I was allergic to nuts. I couldn't even think about it too long, made me feel all panicked - "NO nuts for the rest of my life?!" I started craving Reese's peanut butter cups and cursing myself that I should have savored the last one literally like it was my last one!

Ok, ok... back to pork, sorry! Stephanie's recipe called for 4 pounds, but I had 2 pounds, so I cut the rest of the recipe in half. It still made TONS, though!

2 pound boneless pork shoulder or roast
1/2 onion, sliced in rings
1 cup ketchup
1/4 cup warm water
1/8 cup apple cider vinegar
1/8 cup brown sugar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco (I left out)
1/4 teaspoon kosher salt

Trim meat, place in crockpot. Add sliced onion. Squeeze in the ketchup, then pour the warm water in the ketchup bottle and shake. Pour the ketchup-y water into the crockpot. Add vinegar, brown sugar, Worcestershire, Tabasco, and salt.
Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork.

I cooked it on low for almost 9 hours and it was yum! Johnny moved the pork into a big bowl and shredded it easily with two forks and then put it back in the crockpot with the sauce and the onions. We served right out of there with tongs onto toasty buns!

Served alongside the sweetest, juiciest 19¢ per ear corn in the world and baked beans. Oh - and a big ole glass of sweet tea!