When it’s hot, my appetite decreases and I find it hard to cook or bake. I purposely try to make “lighter” meals in the summertime, because my hubbie and I RUN together. Not always an easy thing to do. His stride & my stride are two different strides! His legs are at least 6″ longer, so I will just assume that I’m getting the better workout, since my legs stay with his legs. He could run me under the table . . . he just doesn’t dare!
Last summer we ran at 5 a.m. I loved that I had an empty stomach, but I hated 5 a.m. This summer, we are trying to run in the evenings. I like evenings, but I find it hard to run after eating anything at all. My husband doesn’t seem to have a problem with either time . . . go figure!
Summertime brings with it garden, garden, garden and yard work. My sweet half picked a few berries last night, and jubilantly expressed his excitement. He knows that my level of excitement, is well-below his level! He also loves to watch me pull faces . . . if you know what I mean. Soon we will be “head deep” in the trenches of sweet red berries. This year they seem to be a bit late, and I haven’t minded one bit.
If your summer is “head deep” in the trenches . . . then you also need easy recipes that you can make ahead and even freeze if you need to. This is one delicious easy recipe. You could use chicken or even a nice rump roast and use this same method. If I was doing a rump roast, I would brown it good first on both sides before adding to the slow cooker. I still need to give you the yummy recipe that I made for Root Beer BBQ Baby Back Ribs that I made a while back. They were scrumptious, but I didn’t have time to take pictures. I will definitely be making them again, so possibly you can wait a bit longer for the recipe.
By the way . . . I don’t really like Root Beer! It sure does make yummy pulled pork and Baby Back Ribs though.
I like a toasted Sesame seed Bun, red cabbage and a bit of lettuce. That’s it! A Dill pickle on the side brings it to perfect. If you’re not the bun type, this pulled pork is also delish, rolled up in a warm soft tortilla.
See that pineapple in the background. Well . . . it’s not just for looks. My hubbie likes a thick slice of pineapple on his sandwich.
When do you run? Oh yeah . . . I also have a nice blister on my heal which hurts. I hate my new shoes!
- 1 (4 to 5 pound) boneless pork butt or shoulder roast
- INGREDIENTS FOR THE RUB:
- 2 teaspoons sweet paprika
- 2 teaspoons Black pepper
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 2 teaspoons Kosher salt
- 1 teaspoons onion powder or instead use onion quarters in the bottom of the slow cooker
- INGREDIENTS FOR BOTTOM OF THE SLOW COOKER
- 1½ to 2 cans pop (I used Root beer but Dr. Pepper or Coke will also work)
- 3 packed tablespoons brown sugar
- INGREDIENTS FOR THE BBQSAUCE
- 1 (18-ounce) bottle barbecue sauce (my favorite is Sweet Baby Rays)
- ½ cup water
- 3 tbsp. brown sugar
- Mix rub ingredients together in a small bowl.
For the Slow Cooker:
- If using onion quarters, start by placing the onion quarters in the bottom of a slow cooker.
- Rub the top of the pork with the rub, and then place on top of the onions.
- Crack open the cans of pop and pour around the sides of the roast.
- Take a fork and mix in the 3 packed tablespoons of brown sugar. Stir to mix pop and sugar together around the roast.
- Cover with a lid and Cook on HIGH for 1 hour. Turn to LOW and cook for 6 to 8 additional hours, or until very fork tender.
- Remove roast and discard visible fat and juices and shred completely with a fork. Return to the slow cooker and Add BBQ sauce.
- Cover and cook on low until sauce and meat is heated through. Serve as is, or on warm split sandwich buns or wrapped in warm tortillas.
For the Oven:
- OVEN: Follow rub directions above then Preheat the oven to 300 degrees F.
- Cover the heavy pot and cook for about 6 hours. Flip the roast over 2 or 3 times during cooking time. The roast should be Fork Tender when it’s done.
- Remove the meat from the pot, discard fat and juice you don’t want. Shred the tender pork with a fork, and place back into warm pot.
- Add additional BBQ sauce, mix with pork and warm until heated through.
- Serve as is, or on warm split sandwich buns or wrapped in warm tortillas
- To make the sauce, stir barbecue sauce, water, brown sugar in a heavy saucepan. Cook 5 to 10 minutes. Pour over meat.