The other week when I made something from the slow-cooker I thought I was crazy.  Shouldn't that be locked away until fall?  A reader suggested that it heats up the kitchen less than the oven does and I couldn't agree more.

With that thought in mind I cooked up some pulled pork for some friends and am happy to say the recipe was incredibly easy and the outcome was delicious.  I base this off of the fact that everyone got seconds and my husband and I enjoyed a sandwich the next day for lunch with no complaints.

I've learned while living here that when you say "barbecue" you are in fact opening a can of worms.  Mustard or vinegar based?  Carolina or Texas?  The variations go on.  I'm not quite sure what this would fall under since barbecue to me means hot dogs and hamburgers, so maybe you can help me out.

I'd make this again in a snap.  It's easy to double up and perfect for putting in your slow-cooker in the morning then heading to the beach or pool all day.



Recipe thanks to Tasty Kitchen


Ingredients You'll Need:

• 1/2 cup ketchup
• 1/3 cup cider vinegar
• 1/3 cup packed brown sugar
• 6 ounces tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons yellow mustard
• 1 1/2 teaspoons salt
• 1 teaspoon onion powder
• 3 pounds of Pork Sirloin Roast, cut into 3 pieces.