|Original 2011 photo|
It may be the middle of winter, but we can still pretend it's summertime by having some barbecue. What makes this cold weather friendly is the use of the Slow Cooker so you can "set and forget" while you cuddle under a blanket and watched TV.
2 lbs of lean pork loin
2 cups my barbeque sauce (see recipe below)
1 Tbs of ground cumin
1/2 Tbs of granulated garlic
1 tsp of black pepper
1 large onion diced
10oz or 2 diced green bell peppers (frozen is fine)
1 cup of crushed canned tomatoes
1/4 cup of brown sugar
1/4 cup of cider vinegar
1/2 Tbs of Dijon mustard
1/2 tsp dried oregano
1 Tbs of Worcestershire sauce
salt and black pepper to taste
red chili powder (or red chilies flakes) to taste
1 Tbs of lemon juice (juice of half a lemon)
Place pork in crockpot/slow cooker and pour all other ingredients over it. Set the crockpot on high and allow to cook for 4-5 hours or until the pork is falling apart and the sauce has reduced down and become thick.
Take the pork out of the crockpot and use two forks to shred it well. Place it back in the crockpot and allow to mix with the gravy. Serve on hamburger buns. I like to serve it with a tangy coleslaw. You can either eat the slaw as a side or pile it high on top of the pulled pork and eat it inside the sandwich. Enjoy.
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