Slow Cooker Pulled Pork

This is my take on a very popular dish. I'm working on a smoked version, but use liquid smoke in this one. 

Ingredients

1 (4 pound) pork shoulder roast - Boston butt

1 cup barbeque sauce

½ cup apple cider vinegar

⅛ teaspoon liquid smoke

½ cup chicken broth

¼ cup light brown sugar1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped 
2 large cloves garlic, crushed
1 ½ teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

Mix the barbecue sauce, apple cider vinegar, liquid smoke and chicken broth in the slow cooker. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Place the pork roast into the slow cooker and spoon some liquid over the top. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. I flipped mine about halfway through. 

Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

Serving ideas...

Classic: on buttered and toasted buns with pickles, pickled red onions, etc. 

Grilled Cheese: Texas Toast bread, slice of provolone and American cheese with some pulled pork in the middle. 

Storage: This makes a lot. Freeze in muffin tins then transfer to Ziplock in the freezer. Zap in microwave and use as needed. 

Black-eyed Peas with Collard Greens

You can make this kinda vegetarian friendly by swapping the chicken broth for vegetable broth and skipping the bacon. Add some liquid smoke, maybe a little brown sugar and some soy sauce at the end. Thanks to Gracie for this makeover. This is a good candidate for New Year's Day. 

Ingredients

6 slices bacon, Farmland thick cut if you've got it

1 medium onion, halved and sliced thin

1 1/4 teaspoons salt

4 medium garlic cloves, minced or pressed

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

1/2 teaspoon cracked red pepper 

14 1/2 ounces diced tomatoes, canned, with juice

1 1/2 cups low sodium chicken broth

1 pound collard greens, stemmed, rolled, cut once lenthwise the into 3/4 inch ribbons

31 ounces blackeyed peas, canned, drained and rinsed

1 tablespoon cider vinegar

1 teaspoon sugar

Directions

NOTE: If you cook a whole package of bacon in the oven, you can reserve the bacon grease and use 2 tbsp in this recipe with 6 of the cooked slices. Put remaining slices in ziplock bag in freezer and refrigerate the leftover bacon fat for cornbread.

Cook the bacon in a dutch oven over medium heat until crisp, 5-7 minutes. Transfer bacon to paper towel-lined palte and set aside.

Remove all but 2 tbsp bacon fat from pot. Add onion and salt and cook stiring frequently until golden brown, about 10 minutes.

Add garlic, cumin, pepper and red pepper flakes and cook for about 30 seconds.

Add tomatoes and their juice. Stir in broth and bring to a boil. Add greens, cover and reduce heat to medium low. Simmer until green are just tender, about 15 minutes

Add black-eyed peas to pot and cook covered stirring gently occasionally until greens are silky and tender, about 15 more minutes. Remove lid, increase heat to medium high, and cook until liquid is reduced by one-fourth, about 5 minutes. Stir in vinegar and sugar. Serve topping with reserved bacon.