It’s a chilly Sunday here in Pittsburgh. The kind of day that makes me want to put food in the slow cooker and stay wrapped up on the couch in my jammies. This is a perfect day to share with you the newest recipe book in my collection, “Best of Bridge Slow Cooker Cookbook“, containing 200 recipes that are convenient for all the busy people out there.
Using the Best of Bridge motto, “Simple recipes with gourmet results”, this cookbook provides a collection of slow cooker recipes (and suggested sides) that are perfect for popping in the slow cooker and coming home to a gourmet meal. It includes the traditional dishes like stews and roasts, but also intriguing recipes for cakes and pies!
When I got the cookbook, I knew immediately I’d start with the “Pulled Pork on a Bun” recipe. How could I not? The photo included coleslaw on the pulled pork, and as a Pittsburgh sandwich girl at heart, I knew this would fit well in my kitchen. I was right. It was probably the best smell I’ve ever had coming from my slow cooker, and we use ours pretty often. The taste? Nothing shy of delicious.
Want to try for yourself? Here’s the recipe!
Pulled Pork on a Bun (page 174)
Shredded, or “pulled,” pork is the perfect slow cooker food.
4 tbsp packed brown sugar, divided (60 mL)
3 tbsp parika (45 mL)
1 tbsp chili powder (15 mL)
1 tbsp dry mustard (15 mL)
1 tsp salt (5 mL)
3 lb boneless pork shoulder blade roast, cut into 4 chunks (1.5 kg)
1 envelope (1.4 oz/38.5 g) onion soup mix (1)
1 1⁄2 cups chicken broth (375 mL)
1⁄4 tsp cayenne pepper (1 mL)
1 1⁄2 cups tomato-based chili sauce (375 mL)
3 tbsp cider vinegar (45 mL)
1 tbsp soy sauce (15 mL)
Kaiser buns, warmed
Use a 5- to 6-quart slow cooker. In a bowl, combine 1 tbsp (15 mL) brown sugar, paprika, chili powder,
mustard and salt. Rub over all sides of pork. Cover and refrigerate for at least 2 hours or overnight.
Place pork in slow cooker. Whisk together soup mix and broth; pour over pork. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until pork shreds easily with a fork.
Transfer pork to a plate and let cool slightly. Using a spoon, remove excess fat from surface of sauce.
Pour sauce into a large saucepan and bring to a boil. Reduce heat and simmer for about 20 minutes, until syrupy. Stir in remaining brown sugar, cayenne, chili sauce, vinegar and soy sauce; simmer for 10 minutes to blend the flavors.
Adjust seasoning with salt and cayenne, if desired. Meanwhile, transfer pork to a cutting board and add accumulated juices to sauce. Using two forks, shred pork, placing it in a serving bowl. (This is a super-messy job but worth the effort!) Pour 1 cup (250 mL) sauce over shredded meat, turning pork to absorb sauce. Serve pork on warmed buns, topped with coleslaw, with extra sauce for dipping.
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Excerpted from Best of Bridge Slow Cooker Cookbook by Sally Vaughan-Johnston & The Best of
Bridge Publishing Ltd. © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
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Disclaimer: I received this book to test out and review. All opinions are 100% my own.