Crockpot Barbecue Pulled Pork Sandwiches and Soup
Pulled Pork Sandwich
Buns or rolls
Put 1 cup water in the crock pot, turn onto high. Take several slices of the onion, and separating the rings spread it over the bottom of the crock pot. Sprinkle in desired seasoning. I use a few shakes of Mrs. Dash. Place Pork Roast on top of onions. Sprinkle top of roast with cloves and any other desired seasoning. Slice rest of onion and separating the rings spread onion over the top and around the sides of the roast. Add water to top of roast. Leave on high if planning for the shorter cooking time, switch to low for longer cooking.
Cook on high for 4-6 hours, or low for 8-12.
Take roast and onions out of crockpot when meat is cooked through and easily shredded with a fork or pulled apart by hand. Pour liquid from crock pot into a large saucepan or small soup pot. If using a very thick barbecue sauce, keep a bit of the liquid in the crockpot. Shred the meat and break rings of onion into strips. Return most of the meat and onions to crock pot, but set some aside for the soup. Stir barbecue sauce into the crockpot until it reaches your desired ratio of meat to sauce. Cook on high 1/2 – 1 hour or until heated through.
Serve on sandwich rolls or hamburger buns of choice.
In a family full of people on special diets, my hypoglycemic daughter has informed me that of all breads, sourdough raises the glycemic index the least (less even than whole grains.) She can not tolerate any other white bread. One of my gluten free sisters who can sometimes tolerate a bit of straying from her diet said sourdough is the easiest regular bread for her to handle, more so than plain white (which is the only other regular bread she can occasionally eat as she can’t tolerate the whole grain breads at all.) So sourdough buns may be a good choice when feeding a variety of people!
Pulled Pork Soup
Put the reserved meat and onions that didn’t go back in the crock pot into the soup broth drained from the crock pot . Season as desired. Add some vegetables and bring to a boil. Stir in some noodles and when the noodles are soft and the veggies cooked you have homemade soup to go with the sandwiches. Rice or a can of black beans or pinto beans or something similar are other options instead of noodles.
I added mixed Mrs. Dash and lavender pepper for the seasonings, and mixed vegetables and gluten free noodles to my soup, but you can add whatever you like to yours. The noodles will soak up some of the broth so try not to add too many. If it gets too low you can add water and if needed a bit of chicken or beef bouillon. If your roast had a lot of fat on it you may want to chill the broth and skim the fat off the top before making it into soup.