Wednesday, January 25, 2012

Slow Cooker Pulled Pork Nachos/Tacos

Last Sunday the NY Giants played the San Francisco 49ers, the winner going to the Super Bowl. Of course SP wanted to watch. So we again had to figure out a fairly easy dinner. The solution: Slow Cooker Pulled Pork.
I know I've blogged about this slow cooker pulled pork before, but I finally managed to find the recipe online, so I can link to it now. The wrinkled, food stained printed recipe page didn't have the blog name or any useful source information on it and previous searches did not locate the source, not until the most recent search. Sounds odd, but...

Anyway, this time we didn't have pulled pork sandwiches. We had pulled pork nachos. We have taco shells, too, but since I break my taco shells up, we just went with nacho chips.
Pulled pork with tomatoes, cucumber, and cheddar cheese. SP added salsa to his plate. I added sour cream. Tasty, and easy. We had the pork and sauce going by 11 am, SP shredded the pork around 5:30, and we ate around 6, plenty of time to settle in front of the TV for the 6:30 pm kick off.
This makes a lot of pulled pork. Especially for two people. I have a feeling that by the end of the week I will not want to see pulled pork again for a year. We even froze a container of it and it looks like there is enough for a total of 5 dinners.

Tasty, easy dinner.

And a great football game. SP is very excited. Me? Well unless the Steelers are in the Super Bowl, I'm kind of 'meh' about the whole thing. I had a tough time on Sunday because I don't like Manning, I despise the Ratbirds, I despise Brady and Belicheat, and the 49ers have 5 Super Bowl wins so 1 more win would give them 6 like the Steelers and that wouldn't be good.

My solution: I want to continue to have a happy marriage, so I enthusiastically cheered for Manning & the Giants and I will do so again on Super Bowl Sunday.

Recipe from Baking Bites.

Slow Cooker Pulled Pork

5-6 lb. pork shoulder/pork butt
1 medium onion, thinly sliced
1 cup ketchup
2/3 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup tomato paste
3 tbsp Worcestershire sauce
3 tbsp mustard
2 tsp paprika
2 tsp garlic powder
pinch cayenne pepper
1 1/2 tsp salt
1 1/2 tsp ground black pepper
3/4 cup water

Place onion on the bottom of your slow cooker. Place pork shoulder, trimmed of any obvious excess fat, into slow cooker on top of onions. In a large mixing bowl, whisk together all remaining ingredients to form the barbecue sauce. Feel free to adjust salt and pepper to taste, if necessary. Pour half of the sauce over the pork and cover. Set
remaining sauce aside. Cook over low heat for about 8 hours (or according to your slow cooker’s presets). Remove pork to a large bowl and shred with two forks. Transfer meat back into slow cooker and cook for a few more minutes, until meat has soaked up the sauce. Pulled pork can be held on the “warm” setting in the slow cooker for serving.
Serve on soft sandwich rolls, topped with extra barbecue sauce.

Serves 10-12.

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