I'm not sure what I can say about this one. Last month's successful ribs experiment made me hopeful that my slow cooker wasn't an unfortunate acquisition.
Now, I'm back to doubting things.
After hearing a number of people tell me how delicious their slow cooker pulled pork sandwiches are, I thought that would be an excellent next adventure with the contraption.
Well...not so much. My friend lent me her copy of Better Homes and Gardens Biggest Book of Slow Cooker Recipes as she swears by its pulled pork recipe. Rootbeer, onions garlic and chili sauce (not chili as in the spicy hot chilli sauce you find in Vietnamese or Thai restaurants, but the uber sweet "daring" ketchup). The result?
No doubt the meat was juicy. In and of itself it was an incredibly tender roast...but as far as a pulled pork sandwich goes, it was...meh.
(And yes, I concede that I photographed sliced meat versions, not pulled meat versions).
I found the sauce in combination with the root beer braised meat far too sweet and uninspired. And that's me being kind.
So...where to go with this?
Given that pulled pork sandwiches are one of the few things with which the cafeteria can tempt me, I want to try this again, but with a tastier sauce.
So if you have a slow cooked pulled pork recipe you are willing to send me, please do. Assuming I get more than one, I'll select one and prepare it for another contraption post. Simply share it in comments or email me at cardamomaddict at gmail dot com.
Thanks in advance.
Pulled Pork BBQ Sandwiches
adapted from Better Homes and Gardens Biggest Book of Slow Cooker Recipes
1.5kg (3lb) pork roast, trimmed of excess fat
oil, for frying
2 onions, slivered
1L (4c) root beer (not diet), divided
6 cloves minced garlic
250ml (1c) chili sauce (as mentioned in the post)
1-2 Tbsp chilli-garlic sauce
Sprinkle the meat with salt and pepper and sear on all sides.
Transfer the meat to the slow cooker. Add the onions, garlic and 250ml (1c) root beer. Cover and cook on low for 8-10 hrs or high for 4-5 hrs.
Meanwhile, make the sauce by reducing 750ml (3c) rootbeer, chilli sauce and the hot sauce, by reducing the volume by half, so you get about 2 cups of sauce.
When the meat is done, shred the meat with two forks and toss in the sauce. Serve on buns with the onions that the pork was cooked in.
I'm a quill for hire!