Shredded Pork in BBQ sauce: 2 Ways

Food Trip, Motherhood  /   /  By Rica Espiritu  /  22 views

I am not a chef. I didn’t even take up cooking – well I did in high school, but that doesn’t count. I am just a mother who wants to eat food that’s healthy and tastes good. Filipinos love fried food because it is easy to cook. However if I can dump something in a pot and come back to a hearty meal 8 hours later, that would be wonderful!

I realized you can’t make a mistake with a slow cooker. If your sauce tastes good, everything will taste even better after. If your sauce is salty or sweet, there’s a chance that everything will taste sweeter or saltier after cooking.

You can also portion and segregate meat parts in the freezer. You learn to save sauces and how to make things easier for yourself too. I got this recipe from a high school classmate of mine, who does it on a ‘lazy’ day. She puts everything together at night and wakes up to a perfect meal for breakfast. All she needs is pan de sal.

This may not be as good as Jack’s REAL smoked pulled pork in cranberry sauce, but it is ok for something kids can bring to school.


FIRST RECIPE (from my classmate) SECOND RECIPE (quick and simple)

  • 2 1/2 – 3 lbs pork shoulder
  • 1 bottle BBQ Sauce (or your own BBQ sauce)
  • 1 med onion, chopped
  • 1 tbsp. Fresh lemon or calamansi juice
  • 1 tbsp. Brown sugar

Ana Marie’s BBQ Sauce from Scratch

  • 1 cup Ketchup
  • 1/2 tsp. Lea & Perrins Worcestershire sauce
  • 8 Tbsp. Brown sugar
  • 1/8 tsp. Knorr or Maggi seasoning
  • Splash of hot sauce (if you like it spicy)
  • 1 onion, sliced
  • 1/2 cup rootbeer [or coke, or sprite]
  • 1 pc lemon, squeezed [5 pcs calamansi is better
  • 1/2 cup BBQ sauce
1. Turn slow cooker on to low. Place pork shoulder in the slow cooker and cook for 8 hours.
2. After cooking, remove the pork from the slow cooker pot and put in a shallow tray so you can remove the fat from the pork.
3. Separate meat with 2 forks.
4. Return meat to slow cooker, then add the bbq sauce
5. Add onion, calamansi juice and brown sugar.
6. Turn slow-cooker to high and cook for 1 additional hour
7. Serve warm on pan de sal and dill or sweet pickles.
1. Place sliced onion at the bottom, lemon/calamansi juice and rootbeer. Place pork shoulder, turn slow cooker on to low and cook for 8 hours.
2. Remove pork and on a plate, shred using 2 forks. Add BBQ sauce to the slow cooker. If you think the sauce is too much, you can drain the rootbeer/coke/sprite and just add the BBQ sauce.
3. Turn slow-cooker to high and cook for 1 additional hour.

Notes:

  1. If you want a richer taste – do the first recipe.
  2. If you want one with more sauce (over rice or to be used as gravy) use the second recipe.
  3. You can also use instant BBQ mixes for this – Mama Sita, Knorr or those that come in bottles.
  4. I personally love this because it is so versatile – from adobo to terriyaki sauce.
    Yes, you can also use this on chicken. You can also mix pork AND beef. It makes the sauce more flavorful.
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