I recently shared this recipe in the Local Joe newspaper here in my home city. It’s getting to that time of year. Down here is Texas it starts to get hot, hot, hot about this time of year. Who wants to heat up the kitchen or stand over a grill or smoker all day to make a tasty meal. This recipe is one of my family’s favorites. The sauce was developed to accommodate my food allergy children. I’m a big believer in everyone eats the same thing. So, it has to not only be allergy friendly, but tasty as well. I generally use corn-free organic ketchup for this sauce, but please feel free to use whatever you have. This recipe is also so simple that you won’t believe how easy it is. Plus, you don’t have to stand over the stove all day to make it. This recipe makes a lot, so invite some friends over and have party! However, extras can be frozen and saved for later.
2 lb boneless pork loin roast
1 cup water
1 tsp salt
1/2 ground black pepper
1 cup ketchup
1/2 cup water
6 tbsp brown sugar
4 tbsp apple cider vinegar
4 tsp celery seed
1/2 tsp smoked paprika
1/8 tsp cayenne pepper
1 med onion, sliced into thin rings
favorite buns or rolls for serving
Place pork roast, 1 cup water, 1 tsp salt and 1/2 tsp pepper in slow cooker. Cover and cook on high for 4-5 hours or until pork is tender. Drain liquid. Shred meat with two forks.
While pork is cooking, combine ketchup, 1/2 cup water, brown sugar, vinegar, celery seed, smoked paprika and cayenne pepper in saucepan. Simmer uncovered for 15 minutes, stirring occasionally.
Add sauce to shredded pork in slow cooker. Stir to combine. Reduce heat to low. Cover and continue cooking for 1 hour.
Serve on buns with onions and pickles.
*If you like saucier sandwiches or just like to have a little extra on the side, just double, or even triple the sauce ingredients. Stir some into the meat mixture for cooking and reserve the remainder for serving. You also may need more sauce for cooking if you have a bigger roast.
Get printer-friendly version here. If you try this recipe, I’d love to hear from you.
© Copyright 2012. Michaela C. Jones. Please do not copy, repost or reprint without permission.