Crockpot Pulled Pork

My husband and I LOVE barbeque. So after trying a few places around town and thinking, "Well, that was ok, but not worth how much we paid for it..." we decided to make pulled pork ourselves.

This recipe is SO easy. It's perfect for letting the roast cook while you're at work and then will be ready about an hour after you get home.

What you'll need:

Either a Boston Butt or Picnic pork roast- (these two "shred" the easiest.)
1 small-medium yellow onion sliced into large chunks
1 1/4 cup water- it really doesn't matter how big your roast is. As long as it fits in your crock pot, always use the same amount of water.
salt
pepper
BBQ sauce
hamburger buns

Salt and pepper the outside of the roast (usually just a light even coat on both sides). Place roast and onion chunks in crock pot with water and cook on low for 6-8 hours. Drain liquid and take out onions. Shred pork and add about 1 cup BBQ sauce (this really isn't exact, I just keep adding til I think it's enough) Cook on low for at least 1 hour. Stir it up every 20 minutes to make sure it isn't burning or sticking to the bottom too much.

Serve on a bun with some extra sauce and enjoy!

You can use any kind of BBQ sauce, but after trying several different brands and varieties we've decided that we like Sweet Baby Rays Original the best. We bought 2/40 oz bottles at Costco for only $5. (The smaller bottles are usually around $3 at the grocery store so this was a STEAL!)

Cafe Rio style Enchiladas

For anyone who hasn't ever tasted the awesomeness that is Cafe Rio's sweet pork, you are truly missing out on a life-altering experience.

The only problem is having to wait in line to get it... I once called a TAKE-OUT order at 5:00 on a Friday night and was told to pick up my burrito at 7:30!! But it was SO worth it that I waited.

I'm not claiming this recipe is exactly the same- but it's pretty darn close:



2 pounds pork
2 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can green chilies
3/4 can green enchilada sauce
1 c. brown sugar

Put the pork in a ziploc bag to marinade. Add 1 can of coke and 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and 1 c. brown sugar. If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours.

Add shredded pork and cheese to taste to tortillas and roll into burritos. Pour any remaining enchilada sauce on top and add cheese. Bake at 350 for 15-20 minutes.

Just a sidenote, I have decided that using a mild enchilada sauce makes the enchiladas seem too sweet. I suggest using something medium or spicier, depending on your preference for spice. This will make at least 4 decent sized burritos, and are great as leftovers!

Enjoy!