Menu Plan Monday: The Many Uses of Pulled Pork

Meal Plan Monday

A while back, I one my first online blog giveaway via The Slow Roasted Italian.  She was giving away a copy of Recipe Girl’s cookbook, and I won!

So far, my favorite recipe has been one that is also found on Recipe Girl’s blog, Slow Cooker Root Beer Pulled Pork.  Most recently, when Josh put this together during my icky illness last week, we made it with Abita Root Beer (from the Louisiana Brewery Abita Springs).  I’ve noticed when you make it with A&W, the root beer flavor is very pronounced.  Using a bottle of Abita really mellowed the flavor.

The recipe calls for a smaller roast, but I used a roast that was nearly 6 pounds, and the mixture was still plenty juicy.

This is how I made it:

Slow Cooker Root Beer Pulled Pork

Source:  Recipe Girl

1 5-6 pound pork shoulder (bone in…I used a blade roast)

1 (12 ounce) bottle Abita Root Beer (or a can of other root beer)

1 (18 ounce) bottle barbecue sauce, divided (I used Garland Jack’s)

2 tablespoons dried onion flakes

salt and pepper

Trim the roast of any excess visible fat.  Plop it in the crock of your slow cooker and rub in the onion flakes, salt, and pepper.  Mix 1/2 cup barbecue sauce with the root beer; pour it over the roast.  Cook on low for 10 hours (I usually do this overnight in Big Bertha and let it go to the “keep warm” setting).  Once the roast is done, remove it from the crock to a 9×13 dish and use two plastic forks (to avoid the fork screeching across the dish sound) to pull and shred the pork.  Return the pork to the crock and stir to coat the pork with juices.  Stir in remaining barbecue sauce (I have to add a bit of water and shake it up to add it to the crock).  Heat to make the mixture all ooey and gooey.

Serve on toasted buns with coleslaw or use one of the service options below.

Coleslaw

(adapted from Food.com)

1 bag pre-shredded cabbage and carrot slaw mix, larger pieces picked out and discarded

1 cup mayonnaise

2 tablespoons sugar

2 tablespoons cider vinegar

2 teaspoons freshly cracked black pepper

1/4 teaspoon salt

1/4 teaspoon celery salt

Whisk together the sauce ingredients (everything except the slaw mix) in a large bowl.  The mixture will be fairly thick.  Dump slaw mix on top and use tongs to turn the slaw mix in the dressing to coat.  Refrigerate to allow flavors to blend for best results.

Black Peppercorn has several awesome pulled pork ideas:  nachos, shepherd’s pie, jalapeno poppers, a parfait (I once had one of these…not exactly like this…at the Red River Revel and have craved them ever since), hash, a wrap, and pizza.  Seriously…I need to try the shepherd’s pie.  Like total need.

Other sources mention pulled pork burritos (like Cafe Rio).

And a few weeks ago, at work, I had pulled pork on a baked potato.  Bliss!

And…here is the meal plan for the week:

Saturday:  Val Day cheese board, chocolate dipped strawberries

Sunday:  Pulled Pork Tater!

Monday:  Korean Beef Over Rice (Mel’s Kitchen Cafe)

Tuesday:  Pot Roast and Cheesy Ranch Grits (A Sprinkle of This and That)

Wednesday:  Lemon Cream Pasta with Chicken (Mel’s Kitchen Cafe)

Thursday:  Leftovers/Hot Dogs

Friday:  Pizza Spirals

Whats your plan for the week?

As usual, I plan on linking up with OrgJunkie’s Menu Plan Monday.

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