Guest post from Brigette Shevy
A couple of summers ago, I made an important discovery: my neglected slow cooker. Sure, I knew it was great for cooking all those “winter-y” foods (stews, soups, roasts, etc.), but somehow it always got pushed to the back of my cabinet and forgotten during the long, hot months. The very months that I should be using it to keep my kitchen cool.
Here is a most decidedly summer recipe that makes use of this not-just-for-winter appliance. It goes together in a matter of minutes, serves our family for several meals (I know I won’t be able to say that for much longer at the ever-increasing rate my children are eating!), and freezes well. I love main dishes that don’t require a lot of last minute preparation, and this one definitely fits the bill.
You can use pork or beef for this recipe – whatever your family likes best, or whatever happens to be on sale.
Slow-Cooker Barbecue Sandwiches
- 1 3 to 4-pound chuck or bottom round roast OR pork shoulder roast
- 2 carrots, finely shredded, optional (you can’t tell they are in there once it cooks, I promise!)
- 1 small onion, diced or ½ teaspoon onion powder
- 2 garlic cloves, crushed or 1 teaspoon garlic powder
- ¾ cup ketchup
- ¼ cup brown sugar (can use raw sugar or sucanat)
- ¼ cup wine vinegar
- 2 Tablespoons Dijon mustard
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Trim fat from roast, cut into several large pieces, and place in slow cooker (I use a 3-quart cooker for this recipe. For best cooking, your slow cooker shouldn’t be more than 2/3 full).
Combine remaining ingredients and pour over the top of meat. Cover and cook on low for 8-10 hours.
Uncover the last hour to help sauce thicken, if needed. Remove meat from cooker and shred with two forks in a separate bowl, discarding any bones and fat.
Skim fat from remaining liquid in the slow cooker. Return shredded meat to cooker and heat until bubbly (it should be about the right amount of liquid to meat ratio, but drain some liquid if necessary).
Serve on hamburger buns or sandwich rolls.
What are your favorite summer slow-cooker recipes?
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 5, 3, and 1). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.