Fast Slow Food

Pulled pork sandwiches are a favorite of Joel's. Actually, I love them too, but they take awhile. Enter the crock pot. I forget to use my crock pot because I'm more of a see-what's-in-the-fridge-and-make-up-something-for-dinner gal. Either that or I plan something fairly elaborate and new. But, the crock pot is one of those great tools that does work for you while you do more interesting things. Other tools I love for this are the dishwasher, wash machine and dryer, microwave, self-cleaning oven, etc. If I had something that could mop for me that would be amazing. Ooh, or a self-cleaning toilet. Now, that would rock!

So, in the spirit of ease (and because I forgot to pick up a couple ingredients in the original recipe, which basically made homemade bbq sauce) here's my new Pulled Pork recipe (modified greatly from Cooking Light):

2 lbs. pork sirloin roast (cut into three slabs)
3 Tbs. sugar
1 Tbs. ground chipotle chili (Penzey's)
1 large onion, chopped
1 cup Guinness barbeque sauce (had it in the fridge)
A couple squeezes of ketchup
1/2 Tbs. cumin
1/2 Tbs. dry mustard powder
1 clove crushed garlic
Several glugs of malt vinegar
Several glugs of Worchestershire
3 T. molasses

Coat the pork in the chili and sugar. Add all other ingredients to the crock pot, stir and add the pork on top. Cook on high setting for about an hour, then on low for 7 hours. When done, shred pork with two forks and stir into the sauce in pot. Pile on good crusty rolls with your favorite toppings (Sliced red onion, pickled peppers, etc.)