It is only January, and I’m already coming down with a severe case of the winter blues!  I suppose another week of record low temperatures, and blizzard like conditions, might have something to do with that!
All of this icky weather sure has me daydreaming about warm summer days. Day’s where we would be sitting out on the back deck right now, barbecuing and watching the fireflies light up the night.
But, the reality is, that isn’t going to happen for at least a few months.  So what to do?
Well, I decided to ‘cook’ up some of that summer magic, that’s what!  And what better way to do it, than some good old fashioned barbecue pulled pork.
My love of pulled pork began about three years ago when hubby and I visited a quaint restaurant in our area called the Train Station.  Sure, I’d had pulled pork before, but not like this.  Tender, juicy pork, smothered in a sweet, yet tangy barbecue sauce-and covered with creamy coleslaw!  Oh goodness! It was to die for.
Unfortunately, the Train Station closed the following summer.  It was a sad day for a lot of the locals in our community, especially hubby and I.
Hubby was certain we’d never find another sandwich quite like the one we’d had at the station. (That’s what I call a challenge).  So, I had to prove him wrong.

Here’s my recipe:


Step #1

 Take 1-3-4 lb pork butt or pork shoulder roast and cover with dry rub.

Dry rub:
Mix together:
               1 tsp salt
               1 tsp ground pepper
               1 tablespoon dark brown sugar
               1/2 tsp chili powder
               1/4 tsp red pepper flakes
                1/2 tsp smoked paprika

 Rub roast with mixture.

Add 2 tablespoons of olive oil to a skillet.  When hot, place roast in skillet and brown roast on all sides.

Melt 1 tablespoon of butter and put in bottom of slow cooker.  Place roast on top of butter.  Cook on low for 6-8 hours (or until tender)

***You can make the barbecue sauce ahead of time.  It can be stored in refrigerator for up to 2 weeks, or frozen.  It makes about 3 1/2 cups.

Step #2

Barbecue sauce:
In a medium saucepan, combine:
1 1/2 cups ketchup
1 cup cider or red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1 cup packed light brown sugar
2 tablespoons dry mustard
4 tablespoons chili powder
1 tablespoon fresh, grated ginger (can also use ground-1 tsp)
2 cloves garlic minced
2 tablespoons vegetable oil
2 tablespoons lemon juice

Bring to boil.  Let simmer on low for 15 minutes.

Step # 3
Remove pork roast from slow cooker.  Shred with fork.  Place roast back in slow cooker.

 Pour barbecue sauce over shredded pork. (Use enough to coat thoroughly-about 1 1/2 cups.)
Keep warm in slow cooker until ready to serve.

Step #4
Creamy Coleslaw:

1 cup mayonnaise
2 tablespoons white vinegar
3 tablespoons sugar
1 small head cabbage (shredded) (6 cups)
2 carrots (shredded)
2 tablespoons red onion
1/2 tsp salt
1/4 tsp pepper

Serve meat, topped with Creamy Coleslaw on Sourdough buns.

For a side dish, I made up a batch of sweet potato fries.  I think they are the PERFECT compliment to the spicy barbecue and tangy coleslaw!!

If you have a special meal that brings back summer memories, I’d love to hear it!  Until then-Think warm thoughts!

Blessings and hugs,

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