Woo! Pig! Sears! Roebuck!

I am not a fan of U.S. football. I’m not a fan of European football (soccer, to us U.S.ers), either. Matter of fact, I’m not much of a sports fan in general, though I do have a passing interest in how the UK Wildcats (Kentucky) fare in the NCAA (basketball) championships, and I’ve been known to watch a baseball game or two — or, at least, to not ignore it totally. 😉

Here in the South, sports are usually taken pretty seriously…most especially football…and most especially school sports, with local secondary and/or collegiate sports followed more fervently than the professional teams. I know whenever the University of Tennessee Volunteers were playing football, my late dad watched the game, if possible, and if he couldn’t, he would find out the scores as soon as possible. (And remember, folks, this was in the time before nearly instantaneous Internet updates on sports scores and such.)

The love and respect adorned to collegiate sports made an impression on me at an early age — ’round about the age of 8 or 9, I reckon — when Mom, Dad, and I traveled to Fort Smith, Arkansas as part of the final process for an interview for my late dad as a computer systems analyst. I have a memory of a few company big wigs taking us all out to dinner at a nice restaurant — I remember my mom putting me in my nice dress; I remember thick, white, linen tablecloths; and I remember thick, white, linen napkins on the table.

At some point during supper, the company big wigs took it upon themselves to teach me the proper cheer for an Arkansas Razorback football game. With a great deal of good cheer and dramatics, they asked me to follow along, which my young ears heard — and my young mouth and lungs repeated, with gusto! — thusly:

Soooooooooo-ie! Pig! Sooie!
Soooooooooo-ie! Pig! Sooie!
Soooooooooo-ie! Pig! Sears! Roebuck!

Let us just say that it was good that I was but a wee child and that I was cute, for the proper chant is:

Woooooooooooo! Pig! Sooie!
Woooooooooooo! Pig! Sooie!
Woooooooooooo! Pig! Sooie!

Don’t worry — Daddy still got the job. 😉

What is making me think of this today — stick with me, I AM getting there 😉 —  is that hubby and I are going to be away from home for most of the day. Also, we’ll be working at least one day this weekend, if not both, and so easy meals for today and the weekend will be welcome. And as if that weren’t enough, we’re getting some warmer weather again, so not heating up the kitchen — and, by extension, the house — is a bonus.

With all of that in mind, I’ve decided to try making some barbecued pulled pork (see, pork – Razorback hog…THERE’S the connection! 😉 )– in the CrockPot! (CrockPot cooking is not only convenient, it doesn’t overheat your home, making it a good option in the warmer months, as well.) And pork makes me think of hogs, which makes me think of Razorbacks, which makes me remember the “Sears! Roebuck!” indoctrination chant 😉

I snagged a couple of nice pork loin roasts at Brookshire’s during their current “buy one, get one for a penny” sale, so this will be an economical dish for us, as well.

Pork loin roasts are  lean, but they are rather pricey, which is why I tend to wait and purchase them when they go on sale. I’ve never barbecued a pork roast before, but I’ve got high hopes that it will be as tasty as it was simple. I’ve done all the prep the night before — browned the roast and placed it in a lined CrockPot with all the seasonings — and so all we have to do is pull it out of the ‘fridge and plug it in before we walk out the door. On the way home, we’ll pick up some hamburger or sandwich buns…tortillas would be tasty, also, as would cornbread muffins. I’ll toss together a salad — maybe bleu cheese coleslaw — and likely add in some other veg…and we’ll have easy, tasty, but healthy food, all with minimal effort and cost. 🙂

Pulled BBQ Pork (Servings depend upon size of roast and heartiness of appetites)

  • Boneless pork loin roast of desired size
  • 1 can (6 to 12 ounces, depending upon size of roast) tomato paste
  • Favorite BBQ sauce
  • 1 (or 2, depending upon size of roast) onions, halved and sliced
  • Healthy splashes of vinegar (suggest apple cider or white wine vinegar)
  • Wet Seasonings to taste: suggest Worcestershire sauce, dashes of Tobasco, dashes of liquid smoke, healthy squirt of tomato ketchup, Tiger Sauce (an Asian hot sauce), and dollop of chili sauce
  • Dry Seasonings to taste: suggest chili powder, cumin, garlic powder, onion powder, paprika, and red pepper (both flakes and cayenne pepper)
  1. Brown roast in a skillet. (You can skip this part, but it does help add to the flavor.)
  2. Mix together tomato paste (helps keep the sauce thick and rich — the CrockPot cooking process will add liquid), your favorite BBQ sauce, and desired wet seasonings. (My roast is about 3 pounds; I mixed the paste and sauce and seasonings all up in a 2 cup measure.)
  3. Place roast in a lined CrockPot. Splash with vinegar. (Vinegar helps tenderize the meat.)
  4. Season the meat on all sides to taste with dry seasonings.
  5. Pour/glop (it should be thick!) BBQ sauce mixture on to roast.
  6. Top with sliced onions.
  7. Cover and cook on low for 8 to 10 hours; on high, for 4 to 6 hours.
  8. Shred/pull apart with forks or slice across the grain.

It smells so yummy, you’ll hardly be able to wait for a bite! 😉

Edited to Add: Peoples, this turned out mighty tasty. Really, really good — the sandwiches are so tender that you could eat and enjoy them even if you didn’t have your teeth. 😉 I can’t quite decide if I should have added in some more spice or not, but seeing as I can’t quite decide, I’m thinking I balanced it out pretty well. And of course, as it is fairly easy to add in more spice/heat later, to each individual serving, even, if you want, ’tis always better, I think, to err on the side of a bit too little heat than too much.


About MissieLee

I love tasty food prepared in a healthy way with a budget in mind.
This entry was posted in Main Dish, Pork and tagged , , . Bookmark the permalink.

3 Responses to Woo! Pig! Sears! Roebuck!

  1. Pingback: Let’s Go to the Med! | That Smells Yummy!

  2. LinnieGayl says:

    Making pulled pork in a crock pot sounds like a brilliant way to go about it. Your recipe sounds delicious.

    • MissieLee says:

      I was really very pleased at how it turned out. And it will freeze easily if we get tired of eating on it — ‘though hubby told me he can’t imagine tiring of it. 😉 LOL!

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