The other day I was wandering the aisles at Kroger, which happens sometimes when I realize on my way home that I just need one thing but then start thinking of other things while I'm there even though I don't have a list and shouldn't shop without one, and I noticed a new (or just new to me) product with coupons next to it:
Hmmm, I thought, staring. I like pulled pork. I have a slow cooker. Maybe I should try this.
It seemed really easy, but everything in the slow cooker is usually really easy: pour in, walk away. I've even made pulled pork in the slow cooker, using a recipe that calls for rootbeer and onions. I didn't blog it, but did take photos:
Those turned out well, but this seemed even easier, as it didn't require any mixing. Intrigued, I picked up some pork and decided to give it a try.
Following instructions on the pork and the pouch, I removed the netting:
placed the pork in the slow cooker, and poured the pouch of sauce over it:
and then got started on ignoring it for eight hours.
To speed the process of ignoring along, I left the house. I promised my friend Kate earlier in the week that I would go somewhere and take photos of something, as part of a goal setting workshop we were doing. I've noticed that I've drifted away from going on little day trips or exploring the city, and want to get back into that, so I set a goal and attempted to follow it. The first place I went to had too many people, so I didn't get out of the car, and then I decided to just drive around until I saw something interesting.
I'm apparently only seeing in black and white, but at least I got out of the house and saw something.
I also went to the store, and when I got home, the pork was almost ready. It was somewhat difficult to continue ignoring, since the whole apartment smelled like barbecue, but I somehow made it, mostly by telling myself that trichinosis kills. Finally, it was time to pull the pork out of the crockpot and shred it, although it partially shredded itself by disintegrating while I tried removing it:
After I fork-shredded it, I returned it to the slow cooker on "warm", so that it could really soak up the sauce:
and then I ate it:
Will I use this product again?
No, probably not. The pork is fine, but it's salty. The rootbeer pork doesn't come out salty, so I'm sticking with that recipe.
And I've already moved on to wanting to make this pasta recipe I saw in "Food and Wine".