Pulled Pork Sandwiches in a crockpot

Tid bit:
  • Mixing bowls, which type should you use?
  • Ceramic: Most versatile. Goes from food prep to the table as a serving dish
  • Stainless Steel: Ideal for retaining cold temps, especially when chilling whipping or marinating.
  • Silicone: Easily pinched to form a spout or for storage in tight places. Usually, these bowls are textured of the outside for a good grip and smooth on the inside for easy pouring.
  • Glass: More heat-resistant than metal. Glass also allows for easy identification of contents. Usually microwave- and dishwasher- safe.
  • Copper: In culinary circles, copper bowls are preferred for beating egg whites. The egg and the copper react with one another, causing a more firm and stable whip. Should not be used with acidic foods.

Pulled Pork Sandwiches

1/2 can beef broth
4-5 pd. pork roast
BBQ sauce to taste

Directions: Pour beef broth into crock and add pork roast. Cook on low 6-8 hours, high 4-5 hours.Remove roast and transfer to a casserole dish. Shred with two forks and cover with BBQ sauce. (Here's where the 'to taste' thing comes in.) Cook on 350 for about 30 minutes.

Tidbit source: taste of home magazine dec/jan 09

1 comment:

The Bowmans said...

interesting about the bowls. I like that.