But it was $1.49 a lb! How can you pass that deal up? I looked it up online to type up this post, and found this:
"Every Wednesday, look for our incredible Fresh Meat Special Buy* item. When you see the sign, you'll find an extra-low price on one of our very best cuts of meat. But hurry…because at these low prices, our weekly supply is extremely limited. "
I usually shop on Wednesdays, because I'm already in this area for BSF on Wednesday mornings. I can't believe I've never noticed this before? I really should be more observant. :-)
A few months back I had made this recipe, from Kevin & Amanda. It's called Perfect Roast Pork. And it was good. But I didn't think it was perfect, or really worth all of that effort. Ok, so it's really not THAT much effort, but it involved mixing spices, and brining the pork... basically, more than 3 steps, so it exceeded my attention span. :-) If it has truly been our idea of perfect (Did you know that 40 years ago students were taught never to use the word perfect when writing? Because nothing is truly perfect, therefor it was an improper use of the word. some older women in my BSF group shared that they were taught never to use that word. My, how times have changed...) I'd have repeated the steps. But although it was good, we just weren't wowed by it. (It's apparently one of the most popular recipes on their site, and they have a LOT of great recipes, so my opinion is obviously different than that of many others. Nothing new there.
I put my 10lb pork roast in my crockpot, dumped in a jar of Lefty's BBQ sauce (I found it cheap at Wengers, but apparently Wal-mart carries it), refilled the bbq sauce bottle 3/4 full with water and shook it up good, then dumped that into the crockpot too.
I set the crockpot to cook on high for 4 hours. Before I went to bed, I switched the crockpot to cook on low for 10 hours. In the morning before I left, I switched it to warm. At lunch time I shut it off completely, but let the roast sit.
At 4pm, roughly 24 hours after I started cooking the pork, I pulled the meat from the juices in the crockpot. It looked a lot like soup- the liquid came almost to the top of the crock. The meat fell apart as I pulled it from the crockpot into a large bowl.
Using two forks, I "Pulled" the pork.
It was so moist, so flavorful, and so good, that I really didn't have to do anything else. For me, this came out SO much better than the brined recipe.
It made a LOT of pork. I filled one gallon bag, and one half gallon bag, for the freezer, and still had about half a gallon or more that I added Sweet Baby Ray's BBQ sauce to to make Pulled BBQ Pork sandwiches for dinner. (Served on Ciabatta rolls, also from Aldi)
This is really, really good. I won't call it perfect. But it will be my go to recipe for pulled pork from here on out. :-)