When will the heat end?! It’s been upwards of the 100’s here in Southern California, so we’ve been living in the AC and keeping away from the oven. But last week, there was a HUGE sale on pork roasts and I got a hankering for Pulled Pork. Who doesn’t love some smokey, tender meat, sandwiched with tangy BBQ sauce and caramelized onions. For real y’all – sometimes that southerner comes out in me somethin’ fierce.
You know what else is southern that goes good with pulled pork? Grits. Am I the only one around here that loves grits? I really need to share my favorite white cheddar grits recipe around here one day, you’d be in heaven.
Anyway, I wanted to incorporate grits into pulled pork sandwiches, without making grits, so I decided to make Arepas, which are South American Corn Flatbreads that taste an awful lot like grit cakes, and are just screaming to be filled up with my Crock-Pot pulled pork.
That’s right, I make BBQ Pulled Pork in the Crock-Pot, wanna know why? I don’t have time to sit around and smoke meat all day. That’s why! I have too much going on to worry about that kind of stuff, and the Crock-Pot does it for me with no problem.
I take a big fat pork butt, rub it generously with my DIY Dry Rub and then slow cook it over night with some BBQ sauce and sliced white onions. The onions cook down and caramelize all night and the pork gets so tender and juicy, I actually prefer it over smoked pork because the flavor is more intense and the smokiness is more subtle. My father in law has a killer Jack Daniel’s BBQ Sauce recipe I need to
steal borrow, but until then we just use our favorite store bought sauce.
After the pork is tender, remove it from the Crock-Pot, and shred with forks, removing the fat, bones and cartilage. Reserve about a cup of the juices, and strain the rest out in a fine colander to catch the caramelized onions. Then place the meat, reserved juice, and onions back into the Crock-Pot on warm until it’s time to eat! You can add sauce at this point, or even more Dry Rub, or just leave it plain. We leave it plain because our kids don’t like BBQ sauce yet. Crazy, right?
You can serve it on buns if you want, but for a real treat whip up a batch of Arepas (Get the Recipe here!) and take your pulled pork game to a new level.
With only 3 ingredients they are super quick and easy to make for even the most kitchen challenged person, I promise! I use P.A.N. Cornmeal because of how fine a ground it is. It’s a staple in our kitchen and I use it for all my Latin and Southern inspired dishes because of it’s versatility and quality of taste. Plus, these are Gluten Free! So it’s a great way to be able to have your favorite sandwiches without sacrificing the bread!
What are your favorite types of sandwiches?