Slow cookers are amazing. No, I don’t mean people like me who take hours in the kitchen to cook something because we’re meticulous and/or clumsy. Here are two of my favorite drop-and-go recipes.
Slow Cooker Pulled Pork
~2 1/2 lbs pork shoulder
preferred seasonings (e.g. salt, pepper, garlic powder, paprika, etc)
1/2 cup apple juice
1/2 cup water
favorite bottle of barbeque sauce (about 16-20 oz)
– Season shoulder with seasonings and place in slow cooker. Pour liquids over shoulder and place the lid. Cook on high about 5-6 hours. Meat should be tender and cooked completely.
– Remove meat from slow cooker. Using a fork, shred the shoulder into a large mixing bowl. In a separate bowl, mix together the barbeque sauce and some of the juices in the slow cooker from cooking the meat. Don’t make it too runny. Pour sauce mixture over shredded meat and mix thoroughly.
– Enjoy on bread/rolls along with some salad or coleslaw.
Slow Cooker Ribs
A full rack of pork spareribs
Seasonings (of your choice)
2 cans of beef broth
1 cup water
1 large sweet onion (e.g. Vidalia), roughly cut into wedges or thick slices
Your favorite bottle/recipe of barbeque sauce (Montgomery Inn works great)
– Cut the rack of ribs in half. Season both halves with your seasonings and place in slow cooker, bone-side down. Pour liquids over ribs and sprinkle onions over the ribs. Liquids shouldn’t be cover the ribs completely. Place lid and cook on high for about 4-5 hours.
– Remove ribs from slow cooker; meat may already be falling off of the bone so be very careful and gentle. Allow to rest for ten minutes. Dispose of onions and liquids in slow cooker– you won’t be needing them.
– If grilling: slather ribs with sauce and place on grill for 10-15 minutes on medium heat.
– If baking: slather meat-side of ribs with sauce and bake on foil-lined sheet for 35-40 minutes at ~325F.