Dinner Tonight: Crock Pot BBQ Pork Shoulder Sandwiches w/ Baked Crinkle Fries
Up bright and early this morning. For Breakfast I prepared some Pillsbury Buttermilk Biscuit Waffles and a couple of slices of Smithfield Ham. I use the small Pillsbury Biscuits, fewer calories and carbs. I just put in 1 Biscuit in the Waffle Maker and cook for 2 1/2 minutes and done! Makes a god little Waffle. After Breakfast I got my Pork Shoulder in the Crock Pot and started. From there outside, leaves everywhere. Got the leaf blower out and got that all cleaned up. Then got the cart out for the afternoon. Finally some nice weather out there. Less humid and high around 80 degrees. Rode around the neighborhood and spent some time down by the lake, just enjoying the day! So for dinner tonight I prepared Crock Pot BBQ Pork Shoulder Sandwiches w/ Baked Crinkle Fries
I had a Pork Shoulder (Boston Roast) in the freezer so I pulled it out yesterday morning and let it
thaw in the fridge. I used a real easily prepared recipe for it. Using one of my favorite cooking vessels, the Crock Pot. To make this I’ll need the following; Pork Shoulder or Boston Roast (about 4 to 7 pounds, bone-in or boneless), 1/4 cup of Water, JB’s Fat Boy Premium All-Purpose Rub, and JB’s Fat Boy HaugWaush BBQ Sauce.
Last night before I went to bed I applied the Rub all over Pork Shoulder and sealed it in a plastic bag. Let it Refrigerate until ready to use the next day. Pulled the Pork Shoulder from the fridge, shaking
For a side I baked some Ore Ida Crinkle Fries, love those Potatoes! For dessert later tonight a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
Crock Pot BBQ Pork Shoulder
Pork Shoulder or Boston Butt, about 4 to 7 pounds, bone-in or boneless 1/4 cup of Water
JB’s Fat Boy Premium All-Purpose Rub
JB’s Fat Boy HaugWaush BBQ Sauce
1 – The night before apply the Rub all over Pork Shoulder and seal in a plastic bag. Refrigerate until ready to use the next day.
2 – Place the meat in the slow cooker with water.
3 – Cover and cook on HIGH for 1 hour. Turn to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cover and cook on LOW for about 1 hour longer, until hot.
4 – Serve on sandwich buns with coleslaw (Optional) and extra barbecue sauce on the side.