Crockpot Pulled PorkLiat is a med student. She’s in her third year, and doing rotations, which means she leaves home at 4:15am and returns at 9pm. What should a person do about food with such a crazy schedule? Liat discovered the crockpot.When I saw the recipe below, I immediately thought of her.
Heat large skillet over medium-high heat. Rub seasonings on the pork, using 1 tsp of salt. Spray the pan with Pam, add pork and cook for 10 minutes, browning on all sides. Place pork in 6 quarts slow cooker. Add stock and next four ingredients (up to the preserves to the skillet. Bring to a boil, scraping the pan to loosen brown bits. Pour mixture over the pork and top with sliced onion and garlic. Cover and cook on LOW for 6 ½ hours. Remove pork from pan, reserving liquid. Pork should be very tender. Shred it with two forks and add the onion to it. Defat the reserved liquid (I use a defatting measuring cup). Stir in bourbon and cook until mixture is reduced to 1 ½ cups. Add cornstarch and cold water mixture, stirring constantly, until thickened. Check seasoning. Drizzle sauce over the pork. |