BBQ Pulled Pork + Pork & Pineapple Tacos

BBQ Pulled Pork Sandwiches

I’ve followed this recipe, however Simply Recipes recently posted a very similar slow-cooker pulled pork/taco recipe I plan to try next.

Ingredients:

1 onion, roughly chopped

a few cloves garlic, roughly chopped or sliced

5 or so lbs whole pork shoulder (aka Pork Butt, Boston Butt)

BBQ rub

1 Tbs Liquid smoke (optional, about $2 at Schnucks)

BBQ sauce

Buns

Add onion and garlic to crockpot.  Season with salt and pepper.

Season the pork liberally with BBQ rub.  Place on top of the onions and garlic.  Add liquid smoke, if desired.

Add 2 cups water.  Cook about 8 hours on low, or 4 on high.

Remove pork and shred (it will just fall apart).  Discard juices. 

Stir in BBQ sauce to taste.  (I keep it minimal, and pile it on my sandwich later.) 

Eat now, or let cook another hour or so on low.    

Easy ways to use leftovers all week long:

1)   Pork and Pineapple tacos (see below)

2)   Top your Mac N’ Cheese (a brilliant combo by Noodles & Co)- I recommend using cheddar and American cheese in Gina's recipe for this purpose

3)   On a salad with Easy Black Bean and Corn Salsa

4)   Freeze for a rainy day

Pork and Pineapple Tacos

Adapted from Whole Foods

BBQ pulled pork (leftovers!)

½ bag frozen pineapple (use leftovers from Crockpot Chicken Curry)

½ red or white onion, roughly chopped

corn tortillas

cilantro , roughly chopped

lime wedges

Preheat broiler.  Arrange pineapple and onion on a foil lined baking sheet.  Broil, stirring once or twice, until softened and browned in parts, about 8-10 minutes.

Toss in large bowl with BBQ pulled pork. 

Spoon onto tortillas; top with cilantro and serve with lime wedges.