In my house, we have sorta been on a BBQ obsession for a few weeks. Racks of ribs, roasts, all of it.
Not gonna lie, I heart some good BBQ flavors. And I don’t care who knows it.
The point of this post is to share a SUPER SIMPLE slow cooker meal with ingredients that you might already have on hand.
Enter, the BBQ’d pork roast.
First off, we are lucky peeps. We have a freezer full of beef and pork on hand at all times. Because farmers rule, yo. Tell yo friends . I love a good plain old roast, I do. But…..I LOVE BBQ. So, the past few times we have busted out pork roasts here, we have done it up BBQ style. Super simple too. You need seven ingredients (and I bet you already have many of them on hand) – vinegar, a can of tomato sauce, minced garlic, worchestershire (how do you actually say it?), the roast itself, a BBQ rub of some sort, and something sweet like brown sugar, honey or, in a pinch-cuz-you-don’t-wanna-go-to-the-grocery store…..maple syrup.
Cover the roast LIBERALLY with the rub on ALL sides. Don’t be chintzy here…..do it up. This is your FLAVA FLAVE.
Then, brown all sides of it. I like to brown mine in butter. And don’t turn it over for awhile….let it sit there and REALLY get brown. Because a browned roast crusts up a little outside, and this keeps the juice IN. And also gives you those delicious crusty bits to chew on….those are a HOT COMMODITY.
While the roast is browning, mix up your “sauce.” I used a whole can of fire roasted tomato sauce (I’ve used regular….this is all I had on hand), 2-3 tablespoons minced garlic (winners don’t skimp on garlic), some drizzles of worchestershire, a capful or two of vinegar, and a couple drizzles of maple syrup. When the roast is browned, toss it in the slow cooker on LOW. Pour the sauce over it. Then…..and don’t forget this step…..deglaze the pan you were browning your roast it. “Deglazing” sounds fancy, but it really means turning the heat down a bit, pouring some liquid in (stock, wine, beer, water, whatevs…..) and stirring it around and getting the crusty bits off the bottom of the pan. Pour all that deglazing goodness in your slow cooker too…because that stuff is FLAVOR.
Let the roast go low and slow allllllll day. You know it is done when it starts to fall apart and off the bone.
Tell me this doesn’t look like the most amazing thing ever!
We enjoy ours with some homemade “fries” – roasted white sweet potatoes or regular potatoes tossed in EVOO, S & P, and roasted in the oven. Probably whatever veggie we have on hand too.
And leftovers? If you are lucky enough to have any, they are AMAZING over a salad or shredded into sandwiches. Or in scrambled eggs with leftover potatoes
You know what that lean muscle that you’ve been building loves? A BBQ pork roast! I’m serious! Try it!