Recipe: Easy Crockpot BBQ Pulled Pork

Have you ever come across a recipe and thought "no way!" that's too easy? That's kind of how I feel about most crockpot recipes. I actually asked my dad for a crockpot this past Christmas because of all the amazing, versatile recipes I kept coming across on Pinterest.
Now that we are living in the South, good BBQ has become a staple. While I love BBQ, I don't necessarily have hours to baby a grill or smoker, at least not during the week for a regular dinner. Pulled pork is hands down my husband's favorite. No matter what BBQ place we go to he always orders the same thing - pulled pork (and a big ole glass of sweet tea). Imagine my excitement when I saw that pork loin was on sale this week for under $2 a pound. Woo Hoo! I love experimenting with new recipes but I hate the thought of wasting that much meat if it was a flop. The "good" BBQ sauce was also on sale so I took that as a sign.
This recipe did not disappoint.

BBQ Pulled Pork (Crockpot Version)

Ingredients:
3-5lb pork loin
1/3 of a cup of brown sugar (some people sub this out for a can of soda)
1 full bottle of your choice of BBQ sauce (I used half a bottle of Sweet Baby Ray's Honey Chipotle, half Raspberry Chipotle)

Set crockpot for 4-6 hours on high. Rub the 1/3 of a cup of brown sugar all over the pork loin. Place loin in the bottom of the crockpot. (I put in fattier looking side down but I don't think it makes a difference.) Cover pork loin in contents of one bottles worth of BBQ sauce (or in my case 2 half bottles). You may need to lift the meat a little to make sure the sauce gets all the way around. Close the lid of the crockpot and double check your timer.

That's it. The hardest part for me is to resist the urge to open the lid and peek at it but don't do it. Depending on the size of your pork loin, I suggest checking it at the 4 hour mark. Pork is done when it shreds easily with a fork. I shred mine in the crockpot because it seems to be the most neat way of doing it without risking splattering sauce everywhere. Meat should pull apart easily using a couple of forks (my husband's preferred method) or metal tongs (my lazy way of doing it).

We usually it our as sandwiches on hoagie rolls or burger buns. It can also be served as is with whatever sides strike your fancy.

Slow Start

Sorry if my posts are a bit pokey at first. The first of the year is always a little crazy. I only just finished up cleaning up all the holiday craziness this week. Since it was baby girl's first Christmas it made me kind of sad to take it all down. 

I do love the beginning of a new year though. Nothing like a fresh start to get one motivated. One of my goals for this year is to complete a lot of the little projects that got put on the back burner during my pregnancy last year. Taking care of projects will also help with one of my other goals - 

"Operation Declutter". 

"Well It's Not My Taste..."

Every time I someone says "well it's not my taste", I hear "that's hideous or  why would you want that". I think that may be my biggest pet peeve phrase. It's somewhat cringe-worthy in its hidden meaning. I have somewhat eclectic taste I suppose. It's never really bothered me when someone looks at me crazy for what I am wearing or scoffs at something I make. At least I try not to worry about it too much.
To each their own.
Personal taste is what makes us individuals. Imagine how boring life would be if everyone liked the same things, dressed the same way, read the same books.
Don't get me wrong. I often find myself liking bits of trends, not necessarily because the great fashionistas of the world deemed them fabulous but because they genuinely are something that appeals to me. I am one to respect that all styles do not work for all people and that's probably a good thing. I don't really identify with any one particular fashion movement. My home is not decorated in one particular style. I find I never read books until well after they are trendy. My taste is definitely all over the place and I wouldn't have it any other way.