Many years ago when my wife was in graduate school, we met one of her high school friends, who was in med school at another university, for dinner. We drove over to the friend’s apartment and picked her up. I cannot recall where we went or what we had but I do know that we had a good time. After eating and talking a bit after, the friend apologized and said she had to get back as she had a big test the next day and really had to cram. We well understood what it was like to have a big test on your calendar and dropped her back at her place. As we were driving off my wife turned to me and said “you never want to think that your doctor crammed for a test!”
No…no you don’t. fortunately her friend knew her stuff and has become an excellent doctor.
I love how the pork and slaw are crammed into this bun.
This is such an easy recipe.
Pulling the pork with my Meat Claws.
Tangy and succulent!
Carolina Crock Pork
Cook Time: 9 hrs
- 1 1/2 lbs. pork shoulder roast
- 1/2 cup onion – chopped
- 1 clove garlic – pressed
- 1 tsp. dry mustard
- salt and pepper to taste
- 1/4 cup tomato paste
- 1/4 cup Worcestershire sauce
- 2 Tbs. cider vinegar
- 1 Tbs. olive oil
In a skillet, heat olive oil over medium high heat and brown pork roast on all sides. Place in a crock pot with remaining ingredients and cook on high for 5-7 hours or low 8-9 hours, depending on your crock pot. When done, shred with two forks and serve with crock pot juices.
We like to serve it with a touch of bbq sauce and of course a fabulous coleslaw. Smush it all together on a bun and chow down! Very yummy!