Slow Cooker Pulled Pork with Light Barbecue Sauce

I was born in the wrong part of the country. Around here, good barbecue is hard to find. But down south - that's where the good stuff is abundant. Nothing beats the pulled pork at Jack's Bar-B-Que in Nashville, TN. As I sit here eating the sandwich below I am wearing my Jack's T-shirt from the memorable visit I took with my family in 2008. The smoke clung to the brick walls and the Tennessee Original sauce was exquisite.

And then there is Nanny's in Petersburg VA. This was a favorite pork stop on our road trip in 2010, with a vinegar based sauce. I can't even come close to these places, so no point in trying. But I did decide to create my own pulled pork - something that was delicious and light on fat and sugar and tickles the memory of those sweet 'cue joints.

Slow Cooker Pulled Pork with Light Barbecue Sauce
2 pounds of pork shoulder, trimmed of fat (also called pork butt)
1 8-ounce can of tomato sauce, no salt added
1/4 cup white vinegar
1 teaspoon Worcestershire sauce
1 teaspoon ground mustard powder
1/2 teaspoon Liquid Smoke (hickory)
1/2 teaspoon Kosher salt
1/4 teaspoon garlic powder
1/8 teaspoon hot sauce
1/8 teaspoon ground black pepper
1 packet Splenda

Cook trimmed pork roast in a slow cooker on low for 8-10 hours. Be sure that you are using pork shoulder or butt, as this is the cut that loves to sit for hours in slow low heat. A loin roast will only get tough and dry. Pork shoulder will become meltingly tender after long cooking. While cooking, combine remaining ingredients for the sauce and place in the refrigerator for at least an hour to allow the flavors to marry. The sauce can keep for up to a week if you wish to make it in advance. When pork is done and fork tender, remove from pot and drain all liquid. Return pork to the pot and shred with two forks. Pour on sauce and allow to warm in the slow cooker. Serve alone or on buns. Yum!

Savory Cornbread

In late July, Western Pennsylvania corn is at it's very best. You can find it for sale on street corners everywhere. It's one of my favorite foods, and it tastes like sweet sunshine. The snow keeps falling and I am craving some of that sunshine. So I decided to imagine some warm weather and bake my favorite cornbread. Cornbread has a different character depending on the region of the US you are in. I prefer a savory southern cornbread, the type which is found in the rural south. Unlike the drier and lighter northern cornbread, this is more dense and moist. It is also zesty with a touch of sweet. I am getting warmer already!

This recipe calls for bacon grease.  The southern United States is famous for it's cured and smoked bacon. Nothing was ever wasted by struggling and hardworking families in the past, and bacon grease was saved and used in many dishes. It doesn't hurt to learn a few of these economies and put them to use today. But for those who avoid pork products, butter also works well and tastes lovely.


Savory Cornbread
2 cups of fresh sweet corn (you can use canned sweet corn)
1 large egg, beaten
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1/2 medium sweet onion, finely chopped
1 1/4 cups milk
2 tablespoons sugar
fresh ground black pepper (about 6 grinds)
one good pinch kosher salt
hot sauce (to taste!)
2 tablespoons bacon grease or butter

In a bowl combine corn, cornmeal, flour, milk, egg and seasonings and mix well. Set aside. In a cast iron skillet, saute onion in bacon grease or butter until soft. Pour in corn batter and bake in skillet in oven set to 350 for about 35-40 minutes. Melt butter over the top while hot and serve. If preferred, you can bake in a 9x12 baking dish, greased with butter.