Ironically, we don't own a grill...lol. That won't stop me from sharing with you one of my favorite Labor Day recipes! Instead of smoking or grilling a pork roast, I like to simmer it for 10 hours in a delicious homemade BBQ marinade.
Good? Yes, yes it is. And, I get to enjoy air conditioning while I do it. :)
I used a pork roast that was about 3 pounds (give or take). Place your roast right into your slow cooker.
Chop up a few stalks of celery and a couple of jalapenos. Throw these right on top of the roast.
For the marinade, mix together one can of reduced-sodium chicken broth, 1/2 cup sugar, 1/2 cup red wine vinegar, 1/2 cup soy sauce (I used a gluten-free version), 4 teaspoons of ground mustard, 4 teaspoons of paprika, and a few dashes of liquid smoke.
Stir the marinade until the sugar has dissolved, and then pour over your roast. Plop the lid on and plug it in! Cook the roast on high for 1 hour and then on low for 7 hours.
When your meat is done cooking, pull it out of the slow cooker. It should be so tender that it just pulls apart without any effort on your part.
Remove any large bits of gristle and fat, and then shred the meat with two forks.
Place the shredded meat into a large saucepan and then pour in the liquid from the slow cooker. Bring it to a boil and then reduce the heat to medium-low. Simmer for about an hour and a half uncovered so that the liquid will reduce.
By this time your house should smell fabulous! And your pork should look something like this...
You can continue simmering longer if you like, but I suggest keeping a little liquid in there...it helps keep it juicy when you reheat it. This is also great recipe to make and freeze - we like to keep half of the meat for immediate eating and freeze the other half for later.
Top with some onions, jalapenos, and a little bit of BBQ sauce (can't ever have too much!), and eat up!
I love Plan B.
1 boneless pork shoulder roast (about 3 pounds)
2 celery ribs, chopped
2 jalapeno peppers, chopped
1 can reduced-sodium chicken broth
1/2 cup sugar
1/2 cup red wine vinegar
1/2 cup soy sauce
4 t. ground mustard
4 t. paprika
a few shakes of liquid smoke
Place the pork into a slow cooker. Top with celery and peppers. Mix remaining ingredients and pour over top. Cook on high for 1 hour and then low for 7 hours. Remove meat from slow cooker; remove any pieces of fat and then shred with two forks. Place shredded meat and all liquid from slow cooker into a large saucepan; bring to a boil. Reduce heat to simmer and simmer, uncovered, for 1 1/2 hours.
Link up your favorite grilling recipes below!