Hey there Honey's and New-Bees!

For years my slow cooker lived in the back of my cupboard, in it’s original box, used only once – that one meal was such a total flop (overcooked bean soup) I impetuously swore off slow cooking… boy was I missing out !  So when I finally pulled it out of hibernation (5 years later 😳) and made my first pulled pork, I kicked myself for having neglected the wonderful world of slow cooking for so long.

Slow cooking is awesome and my slow cookers (yes plural, I have about 3 or 4 of them at this point) have become my favourite appliances!! As much as I love whipping up a fantastic meal in the evening, sometimes its nice to come home and have something hot, delectable, and ready to eat right away.

For today’s post I want to show you how to make the meal that made me fall in love with slow cooking, not only because it’s delicious but because it’s also easy, affordable, and fun every step of the way!

First thing you want to do is seasons your meat with a nice dry rub onto your pork. You can keep it simple by just seasoning your pork with some salt and pepper, however, I like to use something with a little extra flavour so I use my pork chop rub (which is included in the recipe) and generously rub it all over my meat then let the roast sit at room temperature for about an hour or refrigerate until ready to slow cook. When seasons with a dry rub you want to make sure you the RUB the seasoning into the meat (hense the name rub) into the roast, making sure to get into all the nooks and crannied.

You may notice that many other recipes out there don’t call for pre-seasons your pulled pork, but I like to add this step because I find it gives your pulled pork and extra little oomph!

Right before you’re ready to start slow cooking your roast you can make your sauce. Making the sauce is pretty straightforward all you need to do combine your chicken stock, bbq sauce, cider vinegar,worcester, and dijon in a medium size bowl and mix well – that’s it!

So the last step is pretty simple, place your pork into your slow cooker basin, pour your sauce over the pork, top generously with some chopped onions, turn your slow cooker on low for 8 hours and leave it covered!!!!!!

That’s it 😜

After 8 hours remove it from the the slow cooker and place it in a separate bowl to shred.  You can easily shred it in the slow cooker, but I personally prefer not to, since shredding it in the slow cooker makes your meat greasier than it needs to be, and doesn’t allow you to have a nice dripping sauce on the side. Basically, doing it this ways allows you and your meal companion(s) to choose how dry or saucy they want to enjoy their meat.

Hope you enjoy and please let me know how it turned out!