I thought we should continue on the peach bender, I mean who doesn't love peaches. I know I do, matter of fact I'm going to head over to my friends farm and grab another flat of peaches so I can put some away for the winter. Some ladies try and impress people by flashing a designer (overpriced, I might add) handbag at parties. I myself like to bring out a warm peach pie in the dead of winter, when fresh fruit is nowhere to be found. Who looks like the rock star now?
I know it must seem like I never leave the kitchen, but the opposite is true. I'm in a constant state of motion, sometimes I just want to put dinner on before I leave the house in the morning and come home and enjoy a meal that will only take a few minutes to complete and have on the table.
Pulled Pork in a Crockpot
4 lb. pork butt or shoulder
2 large yellow onions, sliced
32 ozs. low-sodium chicken stock
1/3 cup brown sugar
2 tsp. salt
1 1/2 tsp. freshly ground black pepper
2 tsp. smoked paprika
1/2 tsp. cayenne pepper
1/2 tsp. chipotle powder
1/2 tsp. garlic powder
2 tsp. vegetable oil
Combine brown sugar, salt, black pepper, paprika, cayenne, chipotle powder and garlic powder in a small bowl. Rub the spice mixture all over the pork and wrap in plastic wrap and place in the fridge.
In the morning:
Slice onions and place them in a large skillet with 2 tsp. of vegetable oil on medium-high heat. Cook for a couple of minutes and stir. Turn heat down to low and leave them to cook for about 15 minutes, they will start to caramelize on their own.
Add about a cup of the stock to the skillet to deglaze the pan.
Place the pork inside a large crockpot and cover with the remaining stock; add the whole skillet of onions and stock. Set the crockpot to low and get out the bon-bons and catch up on your novellas; the day job can wait. It usually takes 6-8 hours on low to get nice and tender.
On a completely unrelated side note:
My Crockpot died last time I used it, so if there any PR folks that would like me to review one, hint, hint.
Remove the pork from the broth, break it up with a fork and remove any excess fat. Place the shredded pork in a large bowl. Skim any visible fat from the top of the broth. Pour the broth through a fine sieve and pour the remaining broth over the shredded pork to keep it moist.
Serve it with the Peach and Jalapeno BBQ Sauce you made the other day. What is that, you didn't make the sauce I told you to make, because you were too busy watching Juan and Carlita's wedding. Don't fret ladies, all is not lost. I'm not usually in the biz of giving out marital advice, but the easiest save here is tell hubs to plant it on the couch (like that is a stretch for him) turn on Telemundo for him and after 20 minutes of him watching the half dressed hostesses, you can slip him a nuked hot dog and he will be none the wiser.
Don't forget to join us for the pretzel challenge, you can read all about it in the sauce link above.
This should easily make 8 sandwiches, you could use a little smaller piece of pork if you have a smaller household, but the leftovers are great the next day.