BBQ Pork Pork Stew

Post author:Angel
Post published:March 15, 2021
Post category:Dinner / March 2021
Post comments:2 Comments

I was craving pulled pork but don’t really have the ingredients. Primarily a whole pork butt, or boneless ribs. But what I do have is all the ingredients that I can improvise. This comes out sweet, spicy, smoky, everything you want in a pulled pork, just without the “pull”.

Breakfast = Overnight Oats – Pina Colada Flavor

A portion of pork, and one of chunky bacon – hence the “pork pork”. Our homemade BBQ sauce, a couple sweet peppers, and the remaining jalapeno before it goes south, garlic & onion.

Chop the pork pork into large bite size.

And right into the 2 quart slow cooker.
I love this little slow cooker, I have a big one for batch coking and making stocks, but for just a couple meal the little is awesome!

Break down the jalapeno, removing ribs and seeds, unless you like a LOT of heat. I like enough to taste, and to counter the sweet BBQ sauce.

Couple cloves of garlic, smashed and peeled. A fat slice of onion quartered.

A good size stalk of celery. All into the cooker.

Coriander, cumin, bay leaf, salt & pepper. No salt because there is some in the bacon, and in the ramen packet – can always add more later if needed.

1 teaspoon – 1/2 of the seasoning packet from pork ramen.

Cover and cook 8-10 hours. We didn’t add any other liquid outside of the thick BBQ sauce, but look how much from the veggies. Remove bay leaf.

First I just served some over a portion of rice, I was hungry and it smelled soooo goood!

I had a good amount left and wanted to bump it up a bit for lunches. Hmmm sweet, spicy, porky. It needed …

Beans! Grabbed two packs from the freezer and microed for just 30 seconds or so to loosen

Stirred the beans into the pot and gave it a taste. Excellent! Reminiscent of baked beans meets pulled pork. Not quite a chili, not quite baked beans, not quite bad at all!

Two lunches in the bag .. well that would be a mess. Ready for the work micro just a couple minutes.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.