The Best Darn Shredded Pork You've Ever Had
Feeds 4
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Ingredients
- 1 boneless pork roast
- 1 small deer roast or beef roast
- 1/2 cup vinegar
- 1/2 cup oil
- 1/8 teaspoon liquid smoke (your choice)
- 1 tablespoon cajun spice
- 1 teaspoon roasted garlic & herb spice (your choice)
- 1 packet Au Jus powder
- 1 teaspoon powdered ranch
- A crock pot
This recipe will take all day. If you want this for dinner, start it in the morning!
Directions
1) You can skip this step if you would like, but we promise it won't be as good! First combine the
oil, vinegar, roughly a half teaspoon of salt and the liquid smoke in a bag to make a
marinade. You can optionally use a little whiskey or cooking wine sparingly in the marinade
if you're feeling adverturous. If you have a skewer or tenderizer, poke the roast(s) some
to allow the marinade to work. We leave the roasts in the marinade in the refridgerator overnight,
flipping the whole bag occasionally. You can leave it in marinade for as little as a half hour if so desired.
2) Completely submerge both roasts in water in the crock pot on medium-low heat for 7-9 hours.
3) When you pull the roasts out, (KEEP THE WATER) they should be practically falling to shreds. If they don't
do that, crock them on medium heat for a little longer. (Watch out they'll be hot!) Use a fork
to drag straight down the roats, shredding every bit of them into thin shreds. This should be very
easy to do.
4) pour the leftover water through a strainer into a bowl to remove the fat and leftover spices, etc.
The water from the roast is now essentially pork broth. You won't use it all for this, so save some in
the freezerfor the next batch of gumbo or something. Waste not!
5) Add about half a cup of the broth back into the crock with the ranch and Au Jus powders and mix thoroughly.
Then add all of the recently shredded meat back into the crock and sprinkle a healthy amount of cajun and,
if you choose (we recommend you do!) some 'roast garlic and spices' spice. Mix the meat thoroughly with the
liquid. If it doesn't look like there's enough broth, pour a little in until the meat is mostly saturated.
Cover, keep on medium-low and let crock anywhere from a half hour to two hours.
6) Eat and enjoy! There will usually be enough for one person for a week or so. Keep some broth refrigerated,
because the shredded meat might dry out a bit. Just add some broth if it does. Freeze the rest of the broth!
