Okay. So, I like thumbing through the dictionary randomly flipping through the alphabet until I come to a letter that suits me, and then I just go to town, reading all about the nuances of words. While that may sound nerdy and strange–who cares?–I really like sifting through the urban and slang dictionaries, too.
Shredding it, is one of those urban phrases that started out with one meaning and then morphed into several others. Technically, when you’re shredding it, it means you’re rocking the skatepark, but it also means to be an incredibly good guitar player. I like the third meaning–to go frickin’ berserk, off the wall, awesome and that’s just what I did last week when I met up with a pork shoulder roast and my crockpot: I shredded it!
My rendition of BBQ pork was a real winner with Mr. B. I served it on toasted buns with a simple, crunchy slaw and a side of football for a perfect, messy, good time.
Crockpot BBQ Pork
1 pork shoulder
1 finely diced onion
3 tablespoons parprika
3 tablespoons dark brown sugar
1 tablespoon onion powder
2 tablespoon mustard
1 tablespoon freshly ground black pepper
2 teaspoons of salt
1 teaspoon cayenne pepper
1. Rub pork shoulder with flour. In a large cast iron pot, big enough to fit the pork shoulder, heat 3 tablespoons of vegetable oil until hot.
2. Gently set pork shoulder into hot oil and cook, turning every 3-4 minutes, until all sides are brown and the outside of the meat is crusty and caramelized.
3. Place the chopped onions in an even layer on the bottom of the crockpot.
4. Rub the mustard all over the pork shoulder.
5. In a small bowl, mix together the spices and salt and pepper.
6. Rub the spice mixture over the pork shoulder to completely coat; place in the crockpot on top of the onions.
7. Cook on low for 8 hours, or until the roast is falling apart.
8. Remove from crockpot and shred meat, then return to the pot.
9. Season to taste with cider vinegar and adjust seasonings.
10, Heat through.
11. To serve, pile on toasted buns, top with slaw and sever with BBQ sauce if desired,
Mix together 3 cups of finely shredded green cabbage and one teaspoon of salt. Let sit for 15 minutes. Add shredded onion, 1 stalk finely minced celery, 1 teaspoon of celery seed, 1 tablespoon of sugar. Mix in enough mayo until all the cabbage is coated; let sit for 30-45 minutes until the cabbage is wilted, but still crisp.