Now that Spring is here it means one thing in my family– baseball, baseball, and more baseball. Which in turn means I have less time to prepare dinner, often we arrive home at 8:30 at night and still have not eaten. I hate resorting to fast food, but sometimes I feel like I have no choice.
I have discovered that with a little advanced preparation I can have food ready that is quick to eat and to clean-up. At 9:00 at night who feels like eating a 3 course meal and then cleaning up after it? Not me.
I am going to guess and say that this roast was about 7 - 8 lbs. I used a Boston Butt. (Can you say that without giggling? Because I can’t. I think I am secretly a 12 year old boy.) You could also use a Picnic Shoulder or any other type of pork roast that your local grocery store or butcher sell.
You will pour about 1/2 cup of water onto the roast. Grind a little sea salt and black pepper on top. Put the lid on your crockpot. Turn it to low. And leave it and go on about your merry way– having your man servant fan you, eating bon-bons, watching your shows– you know whatever it is that you do. For 10 - 12 HOURS.
Yes, you need to start this early in the morning. Or better yet, toss the roast and water into the crock the night before. Put the crock in the refrigerator and pull it out in the morning while you are still all bleary eyed and searching for your coffee. You really can’t cook it too long.
Now for the barbeque sauce. Yes, I suppose you could buy some already made in a jar. But you know how I feel about processed foods. It is so simple (and inexpensive!) to make it yourself, why not just do it? Most of the ingredients I bet you already have in your kitchen cabinets.
1 12 oz can tomato paste
1/3 cup molasses
1/2 cup honey
4 cloves minced garlic
1 tsp dry mustard
2 tsp salt
1/2 cup apple cider vinegar
2 cups water
1tsp chili powder
1/2 tsp cayenne powder (optional)
As soon I was would lift my camera to snap a photo my 3 yr old son would reach across and grab one of the bottles.
Pour the ingredients into a mixing bowl. In whatever order suits your fancy. Don’t you find it odd when recipes tell you that you have to add the ingredients in the order listed? I do. It makes me want to rebel and put them in backward, because I am all crazy like that.
Stir it up. Then set it aside and let the flavors all mix together. I did this after breakfast and then covered it up and set it aside on the counter for the rest of the day.
After ten hours or so the pork roast will be done.
Then shred the pork with a couple of forks until it is all stringy. Pour your barbeque sauce on top and mix well.
Serve on some whole grain buns with a side of carrot sticks and you have an easy delicious meal that can even be served on paper plates for those really rushed nights.
My kids give this recipe two very enthusiastic thumbs up.
Updated to add this important info:
This recipe serves a lot of people. Nine of us ate it, three of whom ate like pigs, not that I will name names ::cough:: teenagers… husbands::cough:: And there was enough leftover for my husband to take a hefty portion to work and for all of us to eat some for lunch. So either half the recipe, or better yet invite some friends over this weekend after your kid’s t-ball game, or church, and have a pot luck. I’d also make the Crack Dip and Hummus and set out a few bowls of chips and a veggie platter.
Now you know what I will serve you should you ever come over my house.