Wednesday, March 01, 2006
We only come out at night
A rare post from home, but it's easier getting the recipe out. I'll get the reference up later.
2 medium onions, thinly sliced (I kept them thin but long, so any onion haters can pick them out easily. But trust me, these are delicious after 8 hours.)
1 cup apricot preserves (Pretty much a whole jar of the 10 oz. variety)
1/2 cup packed brown sugar (Probably could leave it out if you're super scared of sugar)
1/2 cup BBQ sauce
1/4 cup cider vinegar
2 tbsp Worcestershire sauce (didn't have any, but I guess it's good)
1/2 tsp red pepper flakes (I used chili powder, but I think anything spicy would work)
1 (4 lb) trimmed boneless pork top loin roast
Throw all this in a crockpot. I generally put the meat on the bottom because of gravity. Set for 8 hours. Set it and forget it! to steal a line for Mr. Infomercial himself, Ron Popeil.
Now in the recipe, you're supposed to let it cook then pull out the meat and set it on a cutting board. Then shred it or "pull it" into coarse shreds. That's why they're called pulled pork sandwiches. If you've never heard that before, apparently it's a southern thing. And then throw the next ingredients into the pot and cook on high for 15 to 30 minutes to create what I can only imagine to be a decadent sauce. But I didn't read thoroughly, so I threw them all into the pot in the beginning. It still tasted good but I think this way would've been better. Or if you don't like the idea of the shredded pork, leave it together and have a super tender roast.
1/4 cup cold water
2 tbsp cornstarch
1 tbsp freshly grated ginger (I'll share a trick later)
1 tsp salt
1 tsp black pepper
Throw all that in the crockpot on HIGH for 15-30 minutes. Then throw the meat back in, stir, and serve on sesame rolls or any bread of your liking.
The idea I had at lunch is to get some pastry dough and make Apricot BBQ Pockets. Yum.
Oh right the ginger trick. I learned it from Queer Eye for the Straight Guy. I think it was Thom? No, it was the food one. Billy? Craig? Tom? Are there two Toms? Ted. That's it.
He said just buy a little ginger from the store, put it in a plastic bag and throw it in the freezer. When you need some, just whip it out, grate it and return.
And you have fresh ginger whenever you want it. Delicious.
So for anyone trying to copy this onto their recipe website, and since I can't email from home for some reason, here is the recipe sans Seth comments.
2 medium onions, thinly sliced
1 cup apricot preserves, appr. 10 oz.
1/2 cup packed dark brown sugar
1/2 cup BBQ sauce
1/4 cider vinegar
2 tbsp Worcestershire sauce
1/2 tsp red pepper flakes
1 (4 lb) boneless pork top loin roast, trimmed of fat
Put the meat in the crockpot and everything else in on top. Turn on LOW for 8 hours with the cover on. Once done. Remove meat and shred into coarse pieces with 2 forks.
1/4 cup cold water
2 tbsp cornstarch
1 tbsp freshly grated ginger
1 tsp salt
1 tsp black pepper
Whisk together in a bowl. Whisk mixture into the crockpot and cook on high for 15 to 30 minutes. Return meat to the crockpot and mix well. Serve on rolls or buns.
2 medium onions, thinly sliced (I kept them thin but long, so any onion haters can pick them out easily. But trust me, these are delicious after 8 hours.)
1 cup apricot preserves (Pretty much a whole jar of the 10 oz. variety)
1/2 cup packed brown sugar (Probably could leave it out if you're super scared of sugar)
1/2 cup BBQ sauce
1/4 cup cider vinegar
2 tbsp Worcestershire sauce (didn't have any, but I guess it's good)
1/2 tsp red pepper flakes (I used chili powder, but I think anything spicy would work)
1 (4 lb) trimmed boneless pork top loin roast
Throw all this in a crockpot. I generally put the meat on the bottom because of gravity. Set for 8 hours. Set it and forget it! to steal a line for Mr. Infomercial himself, Ron Popeil.
Now in the recipe, you're supposed to let it cook then pull out the meat and set it on a cutting board. Then shred it or "pull it" into coarse shreds. That's why they're called pulled pork sandwiches. If you've never heard that before, apparently it's a southern thing. And then throw the next ingredients into the pot and cook on high for 15 to 30 minutes to create what I can only imagine to be a decadent sauce. But I didn't read thoroughly, so I threw them all into the pot in the beginning. It still tasted good but I think this way would've been better. Or if you don't like the idea of the shredded pork, leave it together and have a super tender roast.
1/4 cup cold water
2 tbsp cornstarch
1 tbsp freshly grated ginger (I'll share a trick later)
1 tsp salt
1 tsp black pepper
Throw all that in the crockpot on HIGH for 15-30 minutes. Then throw the meat back in, stir, and serve on sesame rolls or any bread of your liking.
The idea I had at lunch is to get some pastry dough and make Apricot BBQ Pockets. Yum.
Oh right the ginger trick. I learned it from Queer Eye for the Straight Guy. I think it was Thom? No, it was the food one. Billy? Craig? Tom? Are there two Toms? Ted. That's it.
He said just buy a little ginger from the store, put it in a plastic bag and throw it in the freezer. When you need some, just whip it out, grate it and return.
And you have fresh ginger whenever you want it. Delicious.
So for anyone trying to copy this onto their recipe website, and since I can't email from home for some reason, here is the recipe sans Seth comments.
2 medium onions, thinly sliced
1 cup apricot preserves, appr. 10 oz.
1/2 cup packed dark brown sugar
1/2 cup BBQ sauce
1/4 cider vinegar
2 tbsp Worcestershire sauce
1/2 tsp red pepper flakes
1 (4 lb) boneless pork top loin roast, trimmed of fat
Put the meat in the crockpot and everything else in on top. Turn on LOW for 8 hours with the cover on. Once done. Remove meat and shred into coarse pieces with 2 forks.
1/4 cup cold water
2 tbsp cornstarch
1 tbsp freshly grated ginger
1 tsp salt
1 tsp black pepper
Whisk together in a bowl. Whisk mixture into the crockpot and cook on high for 15 to 30 minutes. Return meat to the crockpot and mix well. Serve on rolls or buns.
# posted by Seth @ 9:01 PM 
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