Thanks to everyone for the nice comments in my last post. I really appreciate all of them. You all are the best! :)
So, I wanted to post this recipe with 100% whole wheat rolls, but my recipe still isn’t good enough. I’m thinking a delicious 100% whole wheat dinner roll is just impossible.
So here’s my Super Bowl post. Meat! People watching football like meat, right? I thought about posting fried mozzarella or deep dish pizza, but I went for something a tiny bit healthier.
I’ve never shared my pickiness before. It doesn’t come up so often in baking, but with real food, it’s just sad. I have the taste and pickiness of the pickiest four year old you know. I absolutely hate going to dinner parties and such things because I never like the food. Never. Fancy food is not for me. Normal food isn’t really for me either. When we go to a restaurant, a normal restaurant, there might be one thing on the menu that I’ll eat.
Below you see my sandwich. It has no sauce. My sandwich has no sauce because I don’t eat sauces with the exception of tomato, cheesy, fruit and dessert sauces. I don’t do condiments either and they make me physically sick with the exception of ketchup with French fries and tater tots. Things can’t touch. Unless they belong together. Cheese belongs to basically everything. Everything else… questionable. And other than Italian, I don’t like and won’t eat any kind of ethnic food (baked goods don’t count!).
You also see potatoes. Potatoes are one of three vegetables I like. Corn and peas are the other ones. Some people say they don’t count as vegetables and that just makes me sad. But I eat my vegetables. I have a list of vegetables, that have to be raw, as cooked veggies give me the heebie-jeebies, that can be washed down with a sip of water with every bite, but it’s a small list. But I can’t swallow them without the water. My brain must believe they’re evil.
And for the people who say I should be more open-minded and try new and different things; I do. I just don’t like any (okay, most) of them. And I can’t change my tastebuds.
So there you have it. I’m picky. And this pulled pork is one of the very few ways I enjoy pork. Smoked meat like we have in Texas doesn’t really exist in Germany, so I have to fake it. This recipe uses liquid smoke to help it seem more “authentic” and it’s cooked in a slow cooker until it basically falls apart. Although it takes a long time for the meat to be ready, preparation time is minimal. You don’t even need to brown the sides of the meat first.
I think everyone else smothers their pulled pork in sauce, which gives the meat flavor. This recipe gives the meat some flavor first and it’s amazing on it’s own, but if you prefer to use sauce, go ahead and add that at the end.
Wondering what to serve with it? This skinny classic coleslaw from Healthy Seasonal Recipes would be great!
Slow Cooked Pulled Pork
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 6 - 8 servings
- 2 pounds (900 grams) boneless pork roast
- 1 1/2 tablespoons Cajun seasoning or enough to cover your meat (I use Tony Chachere’s)
- 5 cloves garlic, chopped finely
- 1 large onion, chopped finely
- 1 1/2 tablespoons liquid smoke
- Rub the Cajun seasoning on all sides of the meat and place it in the slow cooker or a pot. Place the onion and garlic in the pot around the meat, and then pour in enough water so that the water comes up 2/3 of the way up the sides of the meat (unless your slow cooker says otherwise). Stir in the liquid smoke and cover.
- In a slow cooker, cook for six hours on high. In a pot on the stove, let it simmer, covered, for about 6 – 7 hours or until it falls apart easily when you press it with a fork. It should be extremely tender.
- Germans: This just isn’t the same without liquid smoke. You can order it here: liquid hickory smoke and mesquite liquid smoke. You can also find it on Ebay. It’s expensive but worth it. You should buy Schweinekamm/ruecken, which is on sale almost weekly at one of the bigger chains. Around here, a good sale price is 2.79€/kg with bones. The normal boneless price is 3.99€/kg, but I’ve weighed the bones after cooking and it’s a better deal to buy it with the bone.