BBQ Pork in the Slow Cooker

Yesterday, I woke up late, spilled soymilk all over my car, and got trapped in the middle of a huge storm that threw buckets of water on my windshield as I attempted to navigate the freeway on my commute home. On a day like that, I was relieved to come home to a practically ready-made meal that I’d made some time before and frozen. And it wasn’t even hard to make to begin with!

Here’s the easiest recipe ever for BBQ Pork. It actually calls for beef, but since pork at this time is about half the price as beef (and beef is notoriously bad for the environment), I generally use a LOT of pork. Use a quality BBQ sauce, as there are so few ingredients here (I used Sweet Baby Ray’s - I just love saying that name!) Serve on toasted whole wheat hamburger buns, with a green salad and baked beans.

I suggest that you freeze half of what you make. Then, on the day that you want to use it, put it in the refrigerator to defrost in the morning. Before consuming it for dinner, heat it up in a pan for 20 minutes. It will regain that delightful texture it originally had. You can add a little extra BBQ sauce to perk it up if necessary.

Slow Cooker BBQ Pulled Pork

3 pounds chuck roast (or pork)
1 tsp. garlic powder
1 tsp. onion powder
Salt and pepper to taste
1 (18 ounce) bottle BBQ sauce

1. Place roast in a slow cooker. Sprinkle with garlic powder and onion powder and season with salt and pepper. Pour BBQ sauce over meat. Cook on High for 1 hour, then reduce heat to Low, and cook 5-7 hours more.

2. Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot. Yield: 8 servings.