One of the things we love to do at the Hackberry Farm Photo School is to feed people homemade meals. I consider all of our training a hospitality business, and part of being a good host is to provide good for our guests.
Here’s a really easy recipe I recently prepared. To make these BBQ sandwiches, I use:
4-5 pound pork shoulder roast;
large white onion;
1/2 cup BBQ sauce;
12-ounces Dr. Pepper.
Put everything in the slow cooker on low for 8 hours, shred it apart with forks, remove the bone, and serve it in a bun with cole slaw.
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I’m in my house doing some last minute prep work because tomorrow we start our fall schedule of the Hackberry Farm photo school day camp I’ve got people coming over in the morning and we’re going to learn about Wildlife photography tomorrow and then tomorrow evening it’s going to be a workshop on night photography but one thing you may not know about me is I’m a pretty good cook and one of my favorite things to do aside from teaching the day camps is to have people come over and curate a good homemade meal for them and so what I’m going to make tomorrow is one of my favorite recipes it’s super easy takes a little bit of prep work maybe 5 10 minutes not much at all and then you can start cooking it overnight in your slow cooker and then when you wake up in the morning it’s ready to go the recipe I’ll be making are for pulled pork barbecue sandwiches and I could put this thing on my smoker and let it smoked for a long time and that’s the traditional way of doing it I like the slow cooker method again because it’s a it’s a little bit of prep work and then you put it in the slow cooker I go to bed tonight let it cook in the slow cooker all night when I get up in the morning it’ll be ready to go but this recipe is so easy to make and so once we make it tonight we’ll just keep it warm tomorrow and then tomorrow afternoon we’re going to put on some nice soft onion rolls and put a little Co saw on it and then it’ll be ready to eat just like that right out of the pan okay let’s get started on this recipe I went earlier today to our local grocery store and picked up a shoulder roast now these things are called a lot of different things they’re called a pork shoulder roast Boston butt pork butt and essentially they’re the same cut now don’t be confused that actual pork butt is the ham and so these cuts of meat come from the shoulder and this pork shoulder roast is a perfect cut to do this recipe with because once it Cooks low and slow for 8 hours this thing will come out tender in fact when we pull the bone out tomorrow the bone comes out with no resistance and come out pretty clean I’ll show you that when this thing is finished cooking but in the meantime this is a pretty easy prep so I’m going to take the pork shoulder roast I’ve had it sitting out behind me on the countertop getting to a room temperature and then I’m just going to sprinkle it with three ingredients salt pepper garlic powder that’s it it I’m not going to overdo it just Sal just season it lightly because the flavor the other flavors I’ll add to this recipe are going to help bring out the flavor in this pork and make these sandwiches really good okay got the seasoning on there I’m just going to rub this thing around on the pan just a little bit get the seasoning on all the pieces of exposed meat again you don’t have to be perfect I mean I I got the garlic powder on a little bit thick in a couple of spots but I’m going to kind of balance that out by just sort of moving it around you don’t have to rub it a lot but here’s one thing you need to know though this is pork and of course we need to take care of safe food handling practices so as soon as I’m done since I’ve been handling this with my bare hands I’m going to wash my hands of really hot soapy water and try to kill any bacteria that may be on his KNE okay I’m all washed up pork shoulder sitting here waiting to go in the crock poot the next thing I’m going to do is take a white onion and then rough chop it uh and just in the just in the big chunks and I’ll use that as the base and put it in the bottom of this crockpot again on this rough chopping you don’t have to be real delicate about it and the there’s no set pattern on how big the pieces ought to be I’m just going to try to get them where once they render down they’ll be fairly small they’ll be slivers in there you’ll still be able to taste them but these onions should give this recipe a whole lot of flavor when we’re done so I’m just going to go ahead and take these onions put them in the crock pot in the bottom and then I’ll go to my next step okay I’ve got the onions in the crock pot now I’m going to put the uh pork shoulder in here but I’m going to put the pork shoulder with the fat side to the top that way as this thing cooks that fat will soak down through that meat and make it really really really tender I’m telling you you won’t believe how tender this is going to be in the morning okay we’ve got our season seasoned up pork shoulder we’re just going to place it right on top of the onions again with the fat side up this thing is seasoned onions are smelling great this thing is going to be so tasty when we get this thing out so I’ve got the onions in I’ve got the seasoned pork shoulder in I’ve got the fat side up but we’ve got one more thing we need to add one more ingredient we need to add okay we got the pork shoulder in there we’ve got the fat side up so that fat will render down through the pork shoulder but we’ve actually got a couple more ingredients left one is you can use whatever kind you like but I like the sweet baby raised barbecue sauce we’re going to add a little bit of barbecue sauce into this mixture just right on top maybe about 3/4 of a cup not a whole lot just to give a little bit of flavor we’ll save the rest for L for the recipe when it’s done but the secret ingredient is Dr Pepper now I’ve got Dr Pepper zero you can use regular Dr Pepper this is a 16 15.9 no 16.9 o bottle we don’t need all of this we’re going to use about a can’s worth about 12 O Worth to put in this recipe now I don’t know what it is about the flavor of the Dr Pepper that adds to this recipe but once you once you mix the onions in with the flavor of the pork the uh flavor of the barbecue sauce and this dark pepper it’s absolutely a a brilliant brilliant recipe I don’t know who came up with it it’s one I found a long long time ago but it’s going to make some great pulled pork sandwiches that we’re going to have for tomorrow so I’m going to go ahead and pour this in and then once I get it poured in uh then I just set the crock pot and then let it go overnight this whole mixture doesn’t look like much now but once it’s done in the morning it’s just going to be again flavorful it’s going to leave the whole house smelling good and I can’t wait for my guest to try it so the very last step we need to do tonight is I’m going to set the crockpot on a low temperature set it for an 8 Hour cook time this particular crock poot I have once it reaches the 8 hours let’s say if I oversleep or something in the morning which I don’t plan to if I oversleep it’ll just default to warm so that way it’ll keep it warm until I’m ready to come uh shred it all up so we’re going to put this to bed tonight let it cook overnight in the morning we’ll come back and see what we’ve got I just woke up but there’s really no reason to set the alarm the smell of this uh this pork shoulder waed through the house was enough to get me up this morning and so this thing is done it’s cooked for 8 hours it’s all sitting in there in its own Dr Pepper and barbecue sauce juices it’s ready to go so now the only tool I need are two forks cuz I’m going to reach in there and just start shredding it apart and Mak and just cutting it into small chunks and that way it’s ready to serve on on the rolls later on today for lunch now here’s the amazing part if you watch when I take my Fork look how tender that is it just shreds right of parts somewhere in there there ought to be a bone I got to find hopefully I’ll have some hungry Workshop participants and they’ll be ready to uh eat this up and and enjoy it like I know they will
2 Comments
Love it
I could smell it all the way up here in Wisconsin- Lets Eat!!