SlowCooker: Pulled Pork: Sauce Made of Sauces.

I was leaf­ing through recipe ideas the oth­er day and came across Pulled Pork for the Slow­Cook­er.  The slow­cook­er is great for soups and stews and I always enjoy find­ing anoth­er recipe for it.  Pulled pork is tra­di­tion­al­ly a south­ern bar­beque dish where an oth­er­wise tough cut of pork is slow­ly cooked in var­i­ous juices until ten­der and then ripped apart or “pulled.”

In our case, we had a pork loin (not nor­mal­ly a can­di­date) that was mod­er­ate­ly freez­er burnt (per­fect).  The long cook­ing and hydra­tion of the sauce com­pen­sat­ed per­fect­ly for the freez­er burn.

This prob­a­bly isn’t the cheap­est way to make pulled pork.  It is a sauce of sauces — also dif­fi­cult to dis­sect or mod­i­fy.  I end­ed up here with too much liq­uid … prob­a­bly due to adding more V8 to cov­er the meat.  I prob­a­bly should have cut up the meat and stuffed it in tighter.  I’m also using our small­er Slow­Cook­er here in an attempt to cov­er the meat more eas­i­ly and with less sauce.

Even with those caveats, the result was tasty.  I added two table­spoons of flour to the pot after one din­ner to stiff­en it up — which appears to have worked.

”,“16 oz V8 Veg­etable Juice”,“1\/2 cup Ketchup”,“2 tbsp Worces­ter­shire sauce”,“1\/2 tsp Onion powder”,“4 cloves gar­lic ⁽²⁾minced”,“1\/2 tsp pepper”,“1\/4 tsp salt”,“1\/4 tsp Chili powder”],“recipeInstructions”:[“Dump every­thing in your slow cook­er and switch it on low. It’s prob­a­bly a good thing to make sure the pork is cov­ered with liq­uid. Do some­thing else for 7 hours. Or sit an stare at it (your choice).”,“Pull pork apart using two forks and a tear­ing motion.”]}