It seems like crock pots are all the rage these days. People are too busy to spend hours preparing a meal, but it is way too expensive to be eating out all the time. These days, people are always looking to do things quicker. Enter the crock pot. Most people will make crock pot meals during the day so that when they come home dinner is waiting. I prefer to prepare my crock pot meals on the weekends. Usually on a Sunday morning I will prepare my meal. Then Sunday night when it is done cooking, I will split it up into smaller portions and stick them in the freezer. I do this with pasta sauce and soups as well. My freezer is always full of “freezer dinners.” At least the main portion of the dinner anyway. Every evening I take something out of the freezer. Then the next evening I just have to heat it through and prepare some vegetables. Couldn’t be easier!
This recipe really couldn’t be any easier. Seriously. You just throw everything in the crock pot and it does all the work for you. A lot of crock pot recipes seem to call for cream of *something* soup. That’s not really my thing. I prefer crock pot recipes that produce flavorful, tender, fall apart meat that I can serve on a sandwich or in a tortilla. This is a great meal to make when you have a big crowd of people over as well. Pork shoulder is cheap and it goes a long way! Leave me a comment with your favorite crock pot recipes! Check back Wednesday for our blue cheese coleslaw recipe.
Here is what you’ll need
Generously salt and pepper the pork shoulder and place it into the crock pot. Pour in your Dr. Pepper.
This is what it should look like after about 10 hours
Remove the pork and get rid of all the fat. Drain most of the liquid from the crock pot.
Return the pork back to the crock pot and cover with barbaque sauce. Continue cooking for about 1 hour.
Wasn’t that easy?
Ingredients
7 pound pork shoulder
3 cups Dr. Pepper
Salt and pepper
2 cups barbeque sauce
Directions
Sprinkle the pork shoulder generously with salt and pepper. Place the pork in the crock pot. Pour about 3 cups of Dr. Pepper in the crock pot. Cook on low for about 10 hours. After 10 hours, remove the pork shoulder from the crock pot. Pour out most of the liquid from the crock pot. Remove the fat that is still in the pork. (You could cut the fat off before you cook it, but I think this is easier). After removing the fat place the pork back in the crock pot and add the barbeque sauce. By now the pork should be falling apart. Let it cook about 1 more hour on low. Serve on hamburger buns or I like to use Hawaiian rolls and make pulled pork sliders.
Source: A Live Love Pasta original
