It’s back-to-you-know-what and although 2 of my kids are only in Preschool I feel behind schedule everyday day. That’s why our slow cooker is flexing its muscles and helping out with dinner on the regular. I love putting something substantial in the slow cooker (like pork shoulder or even a whack of black beans) and have it stew for hours so that I can use it for multiple days in a variety of dishes. I’ve got it here as a burrito with salsa and purple cabbage for a quick dish that can be tossed together when the family gets home for the day.
Toss the pork on some buns with coleslaw for another rendition. I often with make a hash with it (roasted potatoes and spinach for the win), or even a poutine (there’s enough sauce here that a gravy is unnecessary), or to make into a burrito bowl like this one here (which is seriously this pork with rice and a bunch of raw vegetables – guacamole or source cream act as the “dressing”).
I have completely toned down the sauce as my family cannot handle spice very well. If you and yours dig spicy foods, add 1/4 tsp of cayenne to the dry rub as well as the BBQ sauce.
Serves – a lot. Just kidding, would make about 8 burritos or make 2 dinner family meals for 4 people each time.
Pork and rub:
1 x 3-4 lbs boneless pork shoulder
3 garlic cloves, minced
1 tbsp hot smoked paprika
1 tbsp smoked paprika (if you only have 1 type of paprika use that one)
1 tbsp kosher salt
1 tbsp brown sugar
2 tsp ground cumin
3 tbsp yellow mustard
1 cup water or chicken broth
1/2 cup apple cider vinegar
2 tbsp yellow mustard
1/2 cup ketchup
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 cup brown sugar
3 garlic cloves, minced
1/4 head purple cabbage, finely shredded
salsa of your choice (finely chopped pineapple, cucumber, red onion, and jalapeño are an excellent choice)
4 burrito wraps
In a small bowl mix together all the ingredients for the rub, reserving the water/chicken stock (garlic, hot smoked paprika, smoked paprika, kosher salt, brown sugar, cumin, and mustard). Rub mixture all over pork shoulder. Place seasoned pork into a slow cooker and add 1 cup of water or chicken broth. Cook on low for 7-8 hrs or high for 3-4 hrs.
Meanwhile, make BBQ sauce by whisking together all ingredients (vinegar, mustard, ketchup, salt, pepper, sugar, and garlic) in a small sauce pan. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes until flavours have combined.
Remove pork from slow cooker and shred with 2 forks or hands (if cook enough to handle). Add BBQ sauce to slow cooker and mix well. Return shredded pork to the slow cooker and mix with sauce.
Take burrito wrap and top with pulled pork, shredded cabbage and salsa. Wrap and eat 😉
This recipe was inspired by a recipe from Date Night In by Ashley Rodriguez.