I’ve made crock-pot pulled pork a few different times, seemingly each with a slightly different variation. My most recent iteration* involved pouring a beer into the crock-pot along with some barbeque sauce, an onion … and of course the pork. The beer was the different twist for me. I have used root beer in the past, but never a lager. This is cooked on medium heat for 8 hours (or in my case 4 hours on high and 4 hours on low). Before serving remove the pork and shred, then add more barbeque sauce and some honey. I served these as wraps this time – adding a bit of homemade cole slow along with the pulled pork to each one, and serving with more cole slaw and baked beans on the side. (You can read the recipe details here)
As happens with many of my dinners, the real story was in how this ended up on the menu in the first place. Dinosaur Bar-B-Que gets the credit for this one. You see, we usually spend a day or two after Christmas with my sister and her family in Syracuse. It became a tradition during those visits that my wife, daughter, sister and niece would go to a spa while we were visiting. The guys (Anthony, my brother-in-law, nephew and I) would then have our ‘Anti-Spa’ day – going to an action movie and out to Dinosaur for dinner.
Fast forward to last week when I saw a display rack of Dinosaur Bar-B-Que’s “Sensuous Slathering Sauce” at the store and knew I just had to have it. With this catching my eye each time I opened the cupboard, pulled pork was just a matter of time. I’ll admit that my creation was not quite the same as the Tres Hombres plate (pulled pork, ribs and brisket) I had that last time I was in Syracuse, but the taste of the sauce did bring back nice memories.
* You can tell I am a technical guy by my terminology.