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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…
Thank you for this easy and delicious pulled pork recipe. I used it with the root beer and Jack Daniel’s Original No. 7 Recipe barbecue sauce. We just really enjoyed this meal! Thank you, Susan
I need to make this for a large crowd. Will it work in a roaster oven? I would cut it into chunks to sear the meat then 250 for 7-8 hrs. Any suggestions?
Jennefer,
I haven’t ever tried it in a roaster oven, but I bet it would work out great, especially if you keep the temperature low. Good luck!
~Jamie
Have made something similar with a 7 lb pork butt roast in the oven. Cooked covered at 325 about 4hrs or 350 degrees 3-3.5hrs to temp 170 or 30min/lb +extra hr for shredding.
Easy to freeze for large group. Reduce liquid and add as needed when reheating to moisten. Provide preferred BBQ sauce when serving
Hi,
I’m.in.Australia,we.don’t.have.the.Montreal.steak.sprinkle.here,what.could.be.substituted.please
Thank.you
Hi jamie.love your site.can I add liquid smoke to this recipe..what flavor and quantity would you recommend. Love ur site.
Veera,
Liquid smoke would be awesome in this recipe. I would add about 1 teaspoon into the meat after it’s shredded and you are adding the bbq sauce. Hope this helps!
~Jamie