1 onion, chopped
1/2 cup low-sodium chicken broth
2 cups BBQ sauce (whatever flavor or brand you choose)
2 TBSP mustard
2 TBSP honey
1 TBSP soy sauce
sprinkle with salt & pepper
Trim pork of any excess fat. Scatter onion over bottom of slow cooker and place pork on top. Add chicken broth. Cover and cook on low for 8 hours. Remove meat and let it cool (~ 5 min). When cool enough, pull meat into thin shreds - removing all fat and gristle. Skim excess fat from liquid in cooker. Return pork to slow cooker and stir in BBQ sauce, mustard, honey, soy sauce, and spices. Cook for 1 hour longer on low.
To Freeze: Divide pulled pork into desired meal sizes and transfer to freezer bag. Label with date, food info, and instructions. On serving day, let pork thaw in fridge up to 24 hours, can re-heat in microwave or on stove top on low.
Tips:
*This will easily make 4-5 meals - easiest storage in sandwich sized bags, contained in quart or gallon freezer bags.
1/2 cup low-sodium chicken broth
2 cups BBQ sauce (whatever flavor or brand you choose)
2 TBSP mustard
2 TBSP honey
1 TBSP soy sauce
sprinkle with salt & pepper
Trim pork of any excess fat. Scatter onion over bottom of slow cooker and place pork on top. Add chicken broth. Cover and cook on low for 8 hours. Remove meat and let it cool (~ 5 min). When cool enough, pull meat into thin shreds - removing all fat and gristle. Skim excess fat from liquid in cooker. Return pork to slow cooker and stir in BBQ sauce, mustard, honey, soy sauce, and spices. Cook for 1 hour longer on low.
To Freeze: Divide pulled pork into desired meal sizes and transfer to freezer bag. Label with date, food info, and instructions. On serving day, let pork thaw in fridge up to 24 hours, can re-heat in microwave or on stove top on low.
Tips:
*This will easily make 4-5 meals - easiest storage in sandwich sized bags, contained in quart or gallon freezer bags.
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