I had some excellent pulled pork in a restaurant. It was served in a sandwich, but with BBQ sauce on the side, not on the pork. The chef/owner said it was cooked in a Crockpot, then placed into a pan Au Jus.
Holly from Richardson, TX
"Au jus" means has broth added to it. The edges were crispy, the whole item not in the least bit dried out, nor too juicy. The only sweetness was in the sauce. (12/17/2007)
By Holly
This is so much easier than you can imagine! Just get a good pork roast, or if your crockpot's big enough, I'd use a pork roast and a whole pork tenderloin. Line the bottom with some neutral veggie like celery sticks to keep it from sticking and to add just a hint of flavor (you'll throw them away when you're done). Toss everything into the pot and don't add much liquid, maybe 1/4 cup chicken broth or water but no more, turn it on low, and go to bed.
In the morning, place the whole thing on a platter and go at it with a couple of forks (easier after it's sat on the platter to cool for fifteen minutes or so). Use a big barbecue-style fork to hold the roast in place and a regular dinner fork to start scraping ("pulling") back the meat into long shreds. Keep going until it's the consistency you want. That's it!
For more flavor, toss the celery but leave any liquid in the crockpot (most of it will be juices from the pork itself). Toss the shredded ("pulled") pork back in, give it a stir, and let it cook on high for an hour or two, or on low while you go about your day.
For dinner as you described your meal, just heat up your favorite barbecue sauce and serve it on the side. Stir the pork just before serving to moisten and flavor all of it.
Pork roasts and tenderloins are so flavorful on their own that very little seasoning is needed. If you like, you can coat the roast before cooking with a couple tablespoons of sage and/or cracked black pepper, but that's just an addition and isn't necessary for what you want to do.
A baked apple is so good as a side or dessert for this meal: Scrub and core your apples, toss right-side-up into a microwave-safe dish, put a half teaspoon of butter or your favorite spread into the center of each apple, add a sprinkling of cinnamon, nutmeg, and/or clove to each, plus about a half teaspoon of brown sugar, and microwave on high for 2 minutes. If it doesn't feel done (poke a fork into one of the apples and if it's pretty soft, it's done), keep microwaving 30 seconds at a time until you like the texture. (12/18/2007)
By dwrites.
I found using boneless pork loin marinaded overnight in a can of beer with 1 tsp. garlic then dump into crockpot makes an awesomely tender pork, the leftovers I then use a couple days later just adding some bar-b-q into a skillet warm up, and I had 2 great meals. (12/19/2007)
By miniduck
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