It was the last of our summer Sundays. The kids go back to school this week and the town put on its final Concert on the Green. We usually go as often as possible but the previous 2 weeks had been rained out. No matter the music, which is often good, we have a blast. The kids run around with their friends; dance, play ball or explore the perimeters of the town green without going into the road or wandering too far. Everyone brings a picnic or buys burgers from the girl scouts. And our local Good Humor lady sells ice creams.
Friend’s daughter and my son with remnants of pork
It seems as though most townspeople come to at least one or two of concerts. This time, my husband had to work and the rest of the town showed up. It was packed. My girlfriend was meeting us early with her girls and blood orange margaritas.
Earlier that day I pulled out my slow cooker. I generally use it in colder weather but I had a pork roast that I decided to turn into pulled pork and bring to the last gathering. My husband reminded me that it would take a long time — I had 8 hours so I figured I could do it. And I could leave the house while it was cooking.
I’ve only made pulled pork once before but my husband makes it all the time at work. (Never at home.) I used Stubbs jarred barbecue sauces, not homemade, and it turned out great. I brought along my coleslaw from the previous dinner. I also made my favorite summer salad— tomato, basil and goat cheese. The tomatoes were from our CSA and just gorgeous. I brought along some leftover mixed grains and zucchini.
Can’t believe I let my son eat with those fingernails!
The kids loved the pork. My youngest two kept referring to it as “chicken” and they were asking before we left the house to have another taste. As soon as we got there we set the table up and they chowed down. It was divine— tender, juicy, smoky, spicy and sweet. My friend’s daughter and another friend’s son really seemed to enjoy it too! The salad was refused by all my kids except for the request of the goat cheese off the top!
Friend’s son enjoying the pork and grains
Place a pork roast (shoulder, butt, loin) seasoned with salt and pepper into a slow cooker (crock pot) fat side up and on top of 2 Tbsp barbecue sauce.
Place 3-4 strips of bacon on top.
Cover with rest of barbecue sauce and 1/4 cup of water. (I used Trader Jose’s nitrate/nitrite free Applewood smoked bacon and 1/4 jar Stubb’s Mesquite Bar-B-Q sauce and 3/4 jar Stubb’s original Bar-B-Q Sauce).
Put lid on and cook for 3 1/2 hours on high then 4 hours on low, turning once toward the last hour or two.
Take pork out and remove the fat from the meat. When you’ve gotten most of it off take 2 forks and pull the pork apart.
Then skim fat off top of the sauce in the pot (as much as possible using a ladle or pouring it off. If you chill it afterwards long enough, the fat will solidify and it’s easy to just spoon it off.)
Spoon as much sauce onto your pork as you’d like. Great with coleslaw on a soft roll!