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Happy Monday, everyone!
Because that’s what Mondays are…
just happy, happy, kick back happy.
Mountains of laundry, dirty bathrooms calling my name,
5000 weeds growing by the second,
a sticky kitchen floor to mop
and
the worst
part is
I
am
down
to
half a stick of butter and 2 lonely eggs!
What can a girl do with half a stick of butter and 2 lonely eggs?
Get to the store. That’s what!
Right after I conquer the 5000 weeds.
Wish me luck.
Like I said….it’s just
Happy, happy, kick back happy.
Because I know you love Mondays just as much as I do, I have a FABULOUS
EASY
CLASSIC
recipe for you today.
BBQ Pulled Pork Sandwiches made in your crock pot.
Bet you love em!
Let me show you how to make it happen…
I used a Pork Sirloin Tip Roast because they have less fat, but a Pork Loin or Butt Roast would work as well.
Also, I have made it with both Root Beer and Dr. Pepper. Both were wonderful and had little difference in taste.
Also, I have made it with both Root Beer and Dr. Pepper. Both were wonderful and had little difference in taste.
1. Place your pretty pork roast on a plate. Season it generously with Montreal Steak Seasoning. Pat the seasoning into the roast with your fingers.
2. Into a large hot skillet pour about 2 T olive oil. Throw your Pork Roast seasoned side down into the skillet. (Ok don’t really ”throw” it. We don’t want pork guts to be flung anywhere! Just lay it down gently. Seasoned side down.)
3. Grab your Montreal Steak Seasoning…..
and sprinkle it on the unseasoned side of the meat. Let the pork roast get nice and brown. Turn it over and sear it on the other side as well. The Montreal Steak Seasoning will turn a bit crusty. That’s what you want. A nice crusty sear. Yum. This will really give your meat a nice smokey/salty flavor. It should smell pretty darn fabulous, too.
4. Stab that bad boy Pork Roast with a couple of forks and transfer it to a large crock pot.
5. Pour the soda over the top of your meat. Cover and cook on low for 7 hours, or until the meat shreds nicely with a fork.
6. Remove the roast from the pan, shred it all up and place it back in the soda juices. Let it cook for 1 hour more.
7. Drain the juices from the pan and pour the BBQ sauce in. Stir it well to incorporate. Cook for 30-60 more minutes.
Serve on some nice rolls.
Enjoy!
Thanks for dropping by today, I hope you have a good one!
Handy printable below…
BBQ Pulled Pork Sandwiches (Crock Pot)
Ingredients
1 (3 pound) pork roast (NOT FROZEN)
2 T olive oil
Montreal Steak Seasoning
3-4 C Root Beer, Dr. Pepper or Coke
1 1/2 - 2 C Sweet Baby Rays BBQ Sauce
8 rolls
Instructions
1. Place your pretty pork roast on a plate. Season it generously with Montreal Steak Seasoning. Pat the seasoning into the roast with your fingers.
2. Into a large hot skillet pour about 2 T olive oil. Throw your Pork Roast seasoned side down into the skillet. (Ok don't really ''throw" it. We don't want pork guts to be flung anywhere! Just lay it down gently. Seasoned side down.)
3. Grab your Montreal Steak Seasoning and sprinkle it on the unseasoned side of the meat. Let the pork roast get nice and brown. Turn it over and sear it on the other side as well. The Montreal Steak Seasoning will turn a bit crusty. That's what you want. A nice crusty sear. Yum. This will really give your meat a nice smokey/salty flavor. It should smell pretty darn fabulous, too.
4. Stab that bad boy Pork Roast with a couple of forks and transfer it to a large crock pot.
5. Pour the soda over the top of your meat. Cover and cook on low for 7 hours, or until the meat shreds nicely with a fork.
6. Remove the roast from the pan, shred it all up and place it back in the soda juices. Let it cook for 1 hour more.
7. Drain the juices from the pan and pour the BBQ sauce in. Stir it well to incorporate. Cook for 30-60 more minutes.
Serve on some nice rolls.
Enjoy!
https://jamiecooksitup.net/2011/06/bbq-pulled-pork-sandwiches-crock-pot/Recipe from www.jamiecooksitup.net
Pinterest friendly image below…
Do you have a preference for which kind of soda to use? Do you think there would be much of a difference in taste in the end result, between them (since you strain the meat anyways)?
The sandwiches look mighty good!
Hello to you Sugar Queen,
The difference in taste between the sodas is minimal. I have made it once with Dr. Pepper and once with Root Beer and they were both wonderful. Good luck!
~Jamie
Jamie, Is it better to use regular versus diet coke? btw: I made your cream cheese brownies with frosting over the weekend, and they were to die for ! Thanks so much. I really enjoy your site.
Nisey
thanks so much for your recipes, i made the cracked wheat rolls-they were sooooo good!
Small emergency here – the “print recipe” link is not working! Is it just my computer or is something amiss on your FABULOUS, AMAZING, and WONDERFUL blog? Thanks!!
Hey there lovely Lori,
Thanks for letting me know. I have fixed the broken link.
Hope you are doing well!!!
~Jamie
Looks fabulous. By the way, with half a stick of butter and two eggs I would make a dozen cream puffs;)
You had me at Coke!!!! What a fabulous Monday recipe! My kiddos are home for summer break, so eggs, bread, milk, and cereal are disappearing at an alarming rate! Hmmm, I wonder if I can distract them from food, by making them pull my weeds, and make their beds, and brush their teeth long enough to make a quick trip to the grocery store (sans kids)? It's a long shot, but maybe……
– LOVE these photos, Stephanie! Looking at them makes me fall in love with film all over again. And smeumr makes me lazy in the kitchen, too I’d much rather be outside with a cocktail and a book than standing over a stove these days!
Thanks for fixing the 'print' link! I thank you, my taste buds thank you, my family thanks you, I bet even my friends visiting from Logan this weekend will thank you too!!
There is just nothing better than a really good pulled pork sandwich. This looks so good, Jamie! I'd love if you'd consider sharing it in the online Get Grillin' & summer bbq event I'm hosting right now (it's entree week). https://bit.ly/jjM7Qg