Today I am proud to present our VERY FIRST EVER Guest Chef......my little (& sweeter) sister Kallie!!!
Kallie lives in Utah with her husband McKay & their adorable 2 year old daughter Addison. Kallie is due in June with their 2nd baby...a BOY! Thank you Kallie for Guest Chef-ing! It looks delish! Hope you'll come again!
(Er, I tried to make the picture look as delicious as I could)
This is what the family had last night. Even Addison ate it without complaining (the chips might have helped a little). It smells fantastic while it is cooking. The meat is a little more sweet then spicy, which I like. It is one of the easiest crock pot recipes; all you need is 6 ingredients and buns!
2 1/2 lbs. pork boneless shoulder
1 tbsp. Jamaican Jerk seasoning (I use Caribbean style jerk)
1/4 tsp. dried thyme leaves
1 medium onion, chopped (1/2 cup)
1 cup cola
2 cups barbecue sauce
8 sandwich buns
1. If pork comes in netting or is tied, do not remove. Spray crock pot with cooking spray (or use a crock pot bag - best thing ever!). Rub jerk seasoning over pork; sprinkle with thyme. Place pork in cooker. Sprinkle with onion. Pour cola over pork.
2. Cover and cook on Low for 8 to 10 hours. (My pork was done in 7 hours)
3. Remove pork from cooker; place on cutting board. Remove juices from cooker and reserve 1/2 cup. Remove netting or strings and pull pork into shreds.
4. Pour barbeque sauce and 1/2 cup of the reserved juices into the crock pot. Add pork mix well. Cover and increase the heat to High for 30 to 45 minutes until it's heated through.
5. Serve on sandwich buns and enjoy!
FYI - this freezes really well. I cooked a 4 lb. pork last night so I'm freezing the leftovers for 2 meals later. If you buy a big shoulder roast you can cut it to size and rub the jerk seasoning and thyme on it and freeze it so you don't have to touch it twice before you cook it.
your guest chef,
Kallie
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