Our Christmas Eve dinner was my 'infamous' "BBQ" Pork Roast. I have to say "BBQ" because this roast is never on the grill, isn't smoked, isn't touched by BBQ sauce. It's a slow cooked, braised roast in a "BBQ Style" sauce. It's tasty, no Kenny's Smokehouse, but tasty!
Pulled BBQ Pork
3 lb Pork Roast, boneless
2 TB Olive Oil
1 TB Mrs. Dash
1 TB Salt
1 TB Pepper
1 TB Olive Oil
1 large onion, diced
6 cloves garlic, minced
1/2 cup dry red wine
3 TB brown sugar
2 TB apple cider vinegar
1/2 TB each, Oregano, Thyme, Marjoram, Red Pepper Flakes
1 tsp each, Basil, Coriander, Cayenne
1 cup broth
1 can (12-14 oz) tomato sauce
Dry the roast with a several sheets of paper towel. Rub it lightly with olive oil, then rub in Mrs. Dash, Salt and Pepper. In a large pan, over high heat, sear each side of the roast for about 3 minutes per side (and ends). Remove from pan and place in a large slow cooker set to high heat.
Turn the heat in the large pan to medium-high. Add the remaining olive oil, when hot add the onions, stir, you'll start to bring up the bits that remain in the pan from the roast, cook for 2 minutes. Add the garlic, stir until fragrant, about 30 seconds. Add the wine. Stir and allow the wine to reduce for about a minute. Add the brown sugar and apple cider vinegar. Stir to incorporate. Stir in all the spices. Add the broth and tomato sauce. Bring to a simmer. Pour over the roast in the slow cooker.
Cover and cook for 30 minutes on high.
After 30 minutes, turn heat to low and cook for 6 and a 1/2 hours.
It make not take that long, but it's a slow cooker and can keep going!
When the roast is done, remove to a large bowl. If the roast is tied up, remove the string, then pull or shred the meat.
Pour the braising liquid in a large pan and simmer for about ten minutes. You just want to reduce it a little. Either serve on the side or pour over the pulled pork.