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Butcher’s block - Aug. 6, 2014

I cannot believe that summer is coming to an end!! School is only a few short weeks away, and let me be the first to assure you, my future kindergartener, like most other children, is not eager with anticipation. I think that dad is a bit more hesitant than she is. I just have to keep telling myself she will be alright!!

With all the hectic school schedules, dinner time goes by the wayside for many. Here is a simple crock pot recipe for those busy school nights!

Slow Cooker Razorback Pulled Pork

Pork roast

2 medium Vidalia onions , quartered

2 teaspoons light brown sugar

1 teaspoon smoked paprika

2 teaspoons salt

Pinch black pepper

4-6 pound Boston butt pork roast


BBQ Sauce

1 cup finely chopped onion

2 cups cider vinegar

6 ounces tomato juice

1/2 tablespoon pepper

1 teaspoon garlic powder

Pinch cayenne

Dash hot sauce

1 teaspoon vinegar

Sauce: Puree onion in blender with 1/4 cup water, then place onion in a 2 quart saucepan adding enough water to cover. Bring to a boil and then reduce the heat. Cook, stirring constantly, until the water has almost evaporated. Add vinegar, tomato juice, pepper, garlic powder, cayenne, and hot sauce and mix well. Bring to a boil and then stir in sugar. Remove from heat and set aside 1 cup for the roast. Let the remaining sauce cool completely , then refrigerate for later use.

Roast: Put the quartered onions in the bottom of a 5- to 6- quart slow cooker. Mix the brown sugar, paprika, salt and pepper and rub it over the pork roast. Place in the slow cooker on top of the onions. Drizzle the reserved cup of sauce over the roast. Cook the roast in the slow cooker on low for 10 to 12 hours, checking after 10 hours. Remove meat and onions from the slow cooker. Discard the onions and finely shred the pork. Reserve the juices from the slow cooker to add to meat for desired juiciness.