Spiced Up Pork BBQ

A while ago I shared with you my Mom's Pork BBQ Recipe which is delicious in its own right. I have never made it before, always managed to mooch left overs off of her as she makes a full crock pot full at a time! I finally decided to give it a shot as I knew I didn't have any big plans this weekend and would be around to see the crock pot and experiment some. Somewhere between picking up the pork shoulder and the condiments aisle I decided I was going to use my Mom's recipe as a guide but to switch up the seasonings to be my own. This was definitely worth the time and I will be making again! My family typically serves their pulled pork as a sandwich on a potato roll, but it is also good on its own, over rice, with potatoes, probably even on a flip flop, however you decide to have it you can't go wrong!



Spiced Up Pork BBQ: Serves 6-8

3.5-4lbs Pork Shoulder
3-4TB Montreal Steak Seasoning
1.5C Sweet Baby Rays Sweet & Spicy BBQ Sauce
8oz Tomato Sauce
1 Bell Pepper - Diced
1 Onion - Diced
15oz Can Diced Tomatoes
1TB Worcestershire Sauce
1tsp Liquid Hickory Smoke

Trim as much fat as you can off of your pork and give it a good rinse under cold water. Place in your crock pot and rub all over with the montreal steak seasoning. Carefully pour water half way up the roast trying to not knock off the seasoning. Turn your crock pot on high, cover with a lid and start all your errands...this part could take a while. In 4-6 hours your pork should start to fall apart when you push on it with very little effort (I did flip my pork after 2-3 hours). If your pork doesn't start to fall apart well keep on cooking! Once the pork is cooked to the point of falling apart remove it from the crock pot and shred with a fork.

As I didn't start this until 3pm I decided to put the pork in a container, covered with the broth in the crock pot and put in the fridge over night, drained in the morning and did part two. This isn't a necessary step but my pork was wicked juicy and tender from its soak in the broth over night.

Whether you put your pork in the fridge over night or continue immediately you need to drain the broth from the pork & crock pot to start the next part. Pork in the crock, then add all the remaining ingredients plus an additional tablespoon of Montreal Steak Seasoning. Stir it all together, place on low, cover and cook for 3-4 hours until the vegetables have softened, stirring occasionally.

Serve and enjoy!

Note: My mom often makes a much larger batch and freezes in 2-3 meal serving sizes. It definitely reheats/thaws well so do not be afraid to do this if you have the freezer space.

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WW: 7 Points Plus / serving @ 6 servings **
5 Points Plus / serving @ 8 servings **

** Note my 3.5lbs Pork Shoulder made 14.5oz of cooked pork shoulder which is what the WW Points Plus Values are based off of.