Cherry Republic BBQ Slow Cooker Pulled Pork

On July 6, 2015, in Recipes, by Chris Baccus
0

IMG_3337

Normally I would put a pork butt in the smoker and wait 12 hours for an amazing piece of meat.  Unfortunately, a lot was going on this Fourth of July holiday weekend and well I almost forgot to cook the pork I defrosted.  It was 11am and we were getting ready to head to the beach so I needed to do something quick. So this is a solution to quick using slow.

A slower cooker (aka Crock Pot) was my solution. It was slow enough and fast enough at the same time. On high, I could have the pork ready in 6 to 8 hours the perfect amount of time for when the family came back from the beach ready to eat dinner.

IMG_3350

You do lose the rich smoky flavor with a slow cooker, but this recipe depends more on the barbecue sauce.  I went with one I received as a gift from Glen Arbor, Michigan’s Cherry Republic. Their Spicy Cherry BBQ Sauce has a hint of spice that still maintains the sweet cherry flavor. For a jar barbecue sauce, it’s pretty good for a sandwich like this, but you can use whatever sauce you like.

Before arriving home, we also made a quick stop for some La Brea bread bake at home ciabatta bread. They are a great option. If you can’t find them, use a rustic roll instead of a hamburger bun. You’ll enjoy it a lot more and the bread will not get soaked in sauce.

Finally for the meat, use a sustainable ranch.  For this recipe, I bought the pork at the Studio City Farmer’s Market.

Slow Cooker Pulled Pork
Serves 4-6

3-4 lb Pork Butt
1 sweet yellow onion, sliced in half moons
4 garlic cloves, cut in half
1 cup vegetable stock
1 tablespoon dark brown sugar
1 tablespoon kosher salt
1 tablespoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1 cup bbq sauce (optional)

Combine dark brown sugar, salt, and spices into a small bowl.  Pat down the pork butt with some paper towel to make it as dry as possible and then rub the spice mixture into the pork on all sides.  Then add the onion and garlic cloves to the bottom of the slow cooker.  Place the rubbed pork on to the onion and garlic and pour in the stock around the sides so as not to wash off the rub.

IMG_3330

 

Cook for 6-8 hours on high or 10-12 hours on slow.

Remove the pork when done and then strain the liquid left in the slow cooker, reserving the liquid and discarding any onions, garlic, and fat.  Pull the pork by removing strands of meat and placing them back into the slow cooker and then add 1/4 cup of the reserved liquid back into the pot along with the bbq sauce of your choice.  Mix it up and then let it cook on low for 20 minutes in the slow cooker.

IMG_3332

Serve on hard bread rolls along with sides of your choosing.

Tagged with:
 

Restaurant Review: Mind, Body, & Spirits

On March 1, 2009, in Food, by Chris Baccus
2


The above photo is the Half Roasted Chicken at Mind Body & Spirits a new restaurant in Rochester Hills, Michigan that we enjoyed last Friday night. And by enjoyed, I mean the food but also leaving the boys with the in-laws.

Mind Body & Spirits is a very unique restaurant. We discovered them when I came across some Vegan cookies at Plum Market. Oscar is allergic to egg so finding Vegan treats is a rare thing even if the bag of cookies was a hefty $8.99 for eight. Stephanie checked out their website and noticed the restaurant. The place is an “eco-conscious restaurant.” A what? Eco-conscious? But I just want some good food. Do I really care if they have a high capacity food waste compressor, bamboo floors, on-site greenhouse and solar panels? Not really, but it is unique and if the food is good, I’ll be really impressed.

We started with a fairly unusual appetizer, Tarragon Gnocchi. It was made with homemade potato gnocchi, tarragon, balsamic vinegar, arugula, and Hoisin sauce. It was very different and at first bite not sure if either of us liked it. Second bite, I think this is good? Third…fourth…fifth bites and I’m starting to wonder how to make this at home (yes, expect an attempt on the blog soon.)

For dinner, Stephanie had the chicken dish which was flavored by a Hoisin glaze and I went with one of their Vegan dishes, Winter White Bean Cassoulet. Both meals were very good, but we had to try some desserts. I went with a small plate of Madelines (not as good as my friend Lorriane, but still very enjoyable with my coffee.) Stephanie went all out with an impressive brownies and cookies and cream (see photo at right.)

We will definitely return to try some other meals and were impressed by a kids menu too.