Archive for May 26th, 2007

This is the holiday weekend before Memorial Day, 2007. All over the country people will be having their first picnic of the year. Millions of hamburgers and hot dogs will be consumed with families and friends celebrating the return of summer and the three-day holiday weekend. Barbecue grills will be sizzling steaks, chicken legs, pork ribs and other tasty treats. Let’s hear it for barbecues! However, yesterday I left the grill cold and cooked BBQ pork in the house.

I found a small pork loin in the freezer that I decided to rescue from its frozen oblivion and use for last night’s dinner. I had some hamburger buns leftover so it seemed that BBQ pulled pork sandwiches were in order. I also had coleslaw in the frig, so I had everything for the sandwiches.

My recipe for pulled pork uses the crockpot and no grill. With the pork sitting in its freezer bag in cold water to thaw, I prepared the cooking liquid in the crockpot. The recipe doesn’t require a lot of ingredients but it certainly is good.


Pork loin (3 lbs works well, but mine was only 2 lb.)
1/2 c. water
4 T. vinegar (I used cider vinegar but white would do)
2 t. Worcestershire
1 clove garlic minced
2 t. chili powder
3 T. BBQ sauce

BBQ sauce
Sandwich buns
Pickles, dill slices

Put all in crockpot. Cover, cook on low heat for 8-10 hours, high heat for 5 hours.

Remove meat from the pot. Keep 2 T. of the liquid in the pot and throw away the rest. Use 2 forks to shred the meat into pieces appropriate for sandwiches. Put the meat back in the crockpot. Add as much BBQ sauce as needed to slightly coat the meat. Stir, cover and cook low for 30 minutes.

Serve on buns with coleslaw and pickles if desired. Pass extra BBQ sauce for those who want their meat more soupy.

I found the basis for this recipe in a library cookbook several years ago. I’m sorry I can’t remember which one it was.

I occasionally make my own BBQ sauce but there are so many good ones on the market now that I always have a bottle on hand. For this occasion, I used Sweet Baby Ray’s BBQ Sauce.

We have plenty of meat left for sandwiches this weekend so I’m a little ahead of the game, for once.


This Memorial weekend take some time to remember the veterans living and dead who sacrificed time, health well-being, and for some life itself to give us the opportunity to live in this country and enjoy the bounties it has to offer. May those who gave the last full measure of devotion rest in eternal peace.


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