Slow Cooked BBQ Pulled Pork

Don't you love a recipe that takes like 15 minutes of actual cooking? Say hello to pulled pork. Throw it in the crock pot with minimal seasoning, and watch 2 movies on a hungover Saturday while it fills your house with a crazy delicious (Dr. Pibb + Redvines?) scent. Don't believe me? Give this a try.

What you'll need...
-A cut of pork. Either pork butt, or pork shoulder. The idea is lowww and sloowwww so the tougher, cheaper meats will break down and get realll tender. You'll need about 2-3 ish pounds.
-1 small yellow onion
-3 tablespoons worcestershire sauce. I hate both spelling, and saying that word for the record.
-water
-About 4-6 buns
-1/2 a bottle of your favorite bbq sauce - I used Sweet Baby Ray's... it's necessary.

Alrighty! Roughly chop up your onion and lay it on the bottom of the crock pot.


Place the pork on top of the onions. I got some sort of weird cut that was on sale, but it turned out delicious. Go ahead and add the worcestershire sauce.


Fill the crock pot full of water so it's fully covering the pork. Our crock pot is kind of small... so stop making fun of the dry pork. I'm not as perfect as I may come across on paper.


I added some paprika and cumin, because I can't leave things alone. It's not necessary though.


OK! You're ready to go. Put the setting on low, and leave it alone. For .... six hours. SIX HOURS. You could go to work and just let this bubble away, then come home to tender, delicious pulled pork. Here's what it looks like when it's done....


I pick out the pork and shred it, discarding the onions.



I find it easiest to use two forks. It's so easy since it's falling apart on it's own anyway. Mix the shredded pork with the BBQ sauce. I only use about 1/2 the bottle, or else I think it gets too soupy and over powers the pork.


COME GETCHA SOME. Let it cook away on low for about another hour, stirring occasionally so the pork doesn't stick to the sides.


Who loves me? My roommates, that's who.

Throw it on a bun, maybe top it with some coleslaw or just leave it plain.


Either way, it's scrumptious!!


Jealous much?

Enjoy!

<3 Courtzilla

Red Wine Pot Roast

Do you know what heaven smells like? I do. POT ROAST.

Holy cow, it's getting cold quick. I need to build up my fat layer. I'm through with you, salads. Bring on the toasty beef stews.

This is an all time favorite of mine.... and this was my first attempt cooking it myself. GREAT SUCCESS! My guts loved me. On to the recipe.

You'll need:
- A chuck roast
- Carrots
- 1 onion
- thyme
- bay leaves
- a nice red wine (cabernet sauvignon? merlot? up to you.)
- beef stock
- 1 can cream of mushroom soup
- onion soup mix
- salt and pepper
- i think I added garlic
- splash of olive oil

Let's get this love fest started.

First, chop up your veggies while your big, oven-safe pot is heating up. Also, preheat your oven to 325 ish degrees. This thing is going to go in for a longgggggggggg time.


Nice big chunks, please. And....I used baby carrots so I wouldn't have to chop. UBER lazy.

Now, season your chuck with a nice healthy portion of salt and pepper. When you're buying one, look for good marbling. The fat makes it superrrr juicy and tender.


Both sides, folks.

Ok, you want your pot screamin' hot. We want to get some nice color on this beef. Plop it in your pot.



THIS is color, baby.


After it's gotten a lovely tan, take your hunka meat and let it rest for a bit. Now we want to get some color on the veggies.


BTDubs, check out the mess I'm making. NICE.


Plop in your veggies.



Till they look like this.


You don't want to cook them, just brown them a bit.

Ok, now lay your meat on top of your veggies. Make it a nice little bed.



Now... add in the cream of mushroom soup, about a cup of wine, just enough beef stock till it just covers the meat, the onion soup mix, and your garlic and herbs.


How pretty is that!! Now - stick it in the oven, and walk off. This was about a 4 pound chuck roast, so I left it for about 3 and a half hours.

What did I do for 3.5 hours...by myself...in my apartment?


What.

I couldn't let it go to WASTE.


Once the roast is done, you'll know. It literally fell apart on me when I was trying to get it out of the pot. PERFECTION.


Ughhhhhh... I need to make another one of these stat.


See! Fell apart. That's a very, very good sign.

You'll want to fish out your bay leaves and the thyme stems. That would be a gross bite.

I made some mashed potatoes to serve them with. You can throw the potatoes in with the roast, but IMHO they get all...mealy. And not tasty. I'm all about tasty.



Guys??? Holy cow. So good.



I clearly hated it.


AND I hated the wine too. I finished the whole bottle. I am a glutton.

Make this for your significant other, they will FALL IN LOVE.

Enjoy!

<3
Courtzilla