No If's And's or Butt's About It!

My blogger friend Laurrie was writing about austerity meals and everyone was adding in their suggestions. Buying meat in bulk is one of mine. We buy whole pork loin and cut it into chops and there's always those two sort of reject end pieces. When bagged, they always get marked "pieces" and get used for stir fry, fried rice, etc. Well, we wanted some pork bbq and I will only buy pork butt on sale. Of course, butts were not on sale. Then I thought of my reject pork pieces!


This recipe definitely qualifies for austerity....simple, Southern, "don't mess with my food" BBQ....no if's and's or butts about it!

Pork loin end pieces
Cajun seasoning
Vidalia onion
4 smashed garlic cloves
BBQ sauce (Sweet Baby Ray's is our favorite)

I defrosted the pork (about 8 pieces) and rubbed it with homemade Cajun seasoning. One Vidalia onion sliced and 4 garlic cloves smashed and then layered on the bottom of the crockpot. Pork is layered on top. Put the lid on it and cook on low for 8 hours.

When you take the pork out it practically shreds itself! Pour all the liquid out into a large measuring cup and skim off all the fat. Notice there was no liquid added to this in the beginning as it makes its own as it cooks.

Put shredded pork and broth in a large skillet and heat. Add your favorite bbq sauce. Serve on slider rolls with homemade cole slaw.

Since it's just the two of us it is also easy to take the pork and broth and portion it out and put in sandwich bags with 8oz..each, freeze flat on a cookie sheet and then put in a freezer bag. It can be used as a basis for all different dishes using shredded pork.