(No need to pull) Pork

With fall right around the corner, there's something instantly appealing about something warm and cooking all day. Maybe it's football. Maybe it's the slight chill in the air. Maybe it's because who doesn't like their house smelling like roast pork all day long.

I'm shocked to say that this was my first real crockpot cooking experience. Don't get me wrong, I've made plenty of slow simmering soups, stews, and meats, but always do it on the stove top. Something about crock pots always freaked me out...I never liked the idea of leaving something cooking when I'm gone. What if it dries out? What if I burn the house down? What if it doesn't actually cook?

So concerns aside, I gave this a shot. Mainly because I hurt my back this weekend, so I thought why not make it easier on myself. I'm writing to tell you, GO GET A BONELESS PORK SHOULDER/BUTT NOW! If you want to make something that
1) is awesome
2) requires minimal effort/expense
and,
3) produces leftovers times infinity

Look no further. Here's what you will need

- 4 to 5 lbs pork shoulder or pork butt. Stores use these terms interchangeable, but just look around. It should be cheap, this is no salsbury steak
- 2 or 3 yellow onions, sliced
- 5 cloves garlic, sliced
- Dry Rub for pork. For this you can use an assortment of things. In a bowl mix up a lot of salt with some paprika, garlic powder, oregano, chili powder, cumin. If you don't have this stuff, just buy a jar of barbecue seasoning, it will all be ok. Cover the pork in this concoction


1. Put onions and garlic in the crock pot. Set the pot heat to low. Pour in about 1/2 cup apple cider vinegar and 1/2 cup your favorite barbecue sauce. The apple cider vinegar gives the perfect flavor with pork, but if you don't have it any other kind of vinegar will help. Or do yourself a favor and buy apple cider vinegar and start putting it in marinades or on vegetables, it's amaze.

2. Put the pork in the pot. Close the lid. Stand back, and let the magic happen.


3.  Crack open a beer, go for a run, go to your friends house, whatever, just check back after about 9 or 10 hours. If you can't stand for food to cook that long, crank the thing up to high and it will be done in more like 5 or 6 hours.

You should now have molten hot pork swimming in its own juices. Poke it with a fork. Does it fall apart? You're done.

Take the pork out, shred it up with a fork, put it back in the juices and get yourself a roll. For civilized folk who would like vegetables with it, make your own or buy some cole slaw. This makes for a great sandwich topper.

For the slaw: Buy a package of shredded cabbage and carrots, or buy a head of cabbage and a few carrots and do it yourself. Get 1 red onion and 1 cucumber, slice them thinly. If you want it a little spicy, throw in a diced jalapeno or serrano pepper. For the dressing, get 4 or 5 limes and use the fresh juice. Add a little salt and you are done.