As of last night, I am no longer the Last American Crock Pot Virgin!
After months enduring slings and barbs from my co-workers for spending as much time as I do in the kitchen without a crock, I finally lucked out and scored myself one for Christmas, courtesy of my mom and dad.
It’s little. It’s like a “Bachelor Crock Pot,” or perhaps a “Baby’s First Crock Pot,” or a “Vern Troyer Crock Pot.” I didn’t actually think there were crock pots this little, but now that I have mine, I see them in this little Hobbit-size nearly everywhere I go!
As for the first meal to make in it… that wasn’t a tough call. I’d just recently enjoyed a fantastic pulled pork sandwich at The Tipsy Pig, a great gastropub up in San Francisco, and it had been flickering around in the back of my mind like a fugitive kite ever since. Plus, I’m always looking for a reason to use barbecue sauce, and finally and most importantly, my boyfriend wanted it.
I let the pork cook through most of my Saturday afternoon. The smell that slowly snaked its way through my apartment… well, you can imagine. Even my twenty pound cat who doesn’t do much of anything other than lie on his back all day was dancing back and forth through the kitchen with his nose twitching and pointing up to the counter. When MG finally showed up and walked through my door, the first thing he said was, “Hey, it smells like North Carolina in here!” What kitchen-dabbler could ask for a better compliment than that?
So, thank you to my co-workers in the booth for the bullying, and to my parents for listening to them, and to MG for loving food, and to pork everywhere, and to the pulling of pork, and most importantly to the Naxon Utilities Corporation of Chicago for giving birth to the original slow cooker that would eventually go on to a life of fame and praise.
Pulled Pork Sandwiches
- 1-2 pound pork loin, trimmed of fat
- 1 1/2 cups barbecue sauce, divided
- a medium onion, chopped
- 1/2 bell pepper, chopped
- hamburger buns or the rolls of your choice
Place pork loin in crock pot and top with onion, pepper and barbecue sauce
Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours
Shred with a fork, stir and continue to cook for another hour at least
Pile it up on your hamburger bun or roll and have at it!
Click on the below pics for hi-res versions.