What an amazing surprise! I haven't been around for a few weeks and today I find out that my Crock Pot Lamb Tagine was a featured recipe for the Hearth & Soul Blog Hop :) That was my first ever slow cooked meal, thank you for the feature and I hope everyone who tried it enjoys it as much as we did! I'm definitely getting into doing more meals in the Crock Pot now. Easy, quick cooking is the only kind I really have the patience for, which is strange because I'll do complicated, time consuming baking recipes happily.
But on to todays recipe :)
There are a lot of packet spice mixes I've used in the past for stews and the like, but I noticed recently there are several specifically for the Crock Pot - I'm not sure of the difference, other than the directions on the back. So I bought a few different ones to try, this was the first and both my husband and I really enjoyed the end result! I used McCormick BBQ Pulled Pork Slow Cooker Seasoning Mix :)
3 lbs boneless pork shoulder roast, trimmed (mine had a bone in it and it still came out ok)
1 packet McCormick BBQ Pulled Pork Slow Cooker Seasoning Mix
1/3 cup cider vinegar
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1. Combine all of the ingredients for the sauce.
3. Pour over the sauce, covering the pork evenly. I used the back of my spoon to rub it in a little as I poured.
4. I cooked it for 4 hours on HIGH. Alternatively, you could cook for 8 hours on LOW.
5. Shred the pork with 2 forks. I put the shredded pork back in the Crock Pot to mix it with the sauce...and may have eaten a few stray pieces along the way ;)
6. Enjoy! :)
We served ours on some fresh crusty bread rolls, with potato salad and coleslaw, and the pork was really delicious! I'm definitely going to be cooking it again, but this time I'll make sure my pork is boneless. It was fine to cook with the bone in, but not as easy to shred.
This is my post for this week's Hearth & Soul Blog Hop :) Be sure to check out the other recipes on there this week, and follow my blog for more tasty treats!