Let’s make this very clear—I am not a cook. I cook because I have to. As you may know, I am currently assigned to an unaccompanied job in Korea. There is the Army DFAC and plenty of Korean restaurants to choose from nearby. However, sometimes, I want something a little bit more familiar and closer to the heart. That is where Pulled Pork comes into play. Pulled pork reminds me of home and is a very familiar dish in my home in the States. Thankfully, a good pulled pork sandwich is amazingly easy to fix. This morning when I came back from PT-a four mile run by the side of a river here in Uijeongbu, I brought out my crockpot and began my preparation.
I brought a small pork loin in the commissary yesterday and left it in the refrigerator overnight. So, this morning I opened the package and placed it inside the crock pot. After I positioned the pork loin as close as possible to the bottom of the crockpot as I could, I covered the pork loin with a third to half a bottle of Kraft Barbeque Sauce. I have tried different flavors to make pulled pork, but, honestly, I like the simple taste of Kraft Original Barbeque Sauce. I covered the crockpot and turned it on low and then went to work.
I started the crockpot at 8:30am and returned home at 5:30pm—it really helps when my office is a five-minute walk. Once, I opened the crockpot and turned it on “Keep Warm”, I began to shred the pork. I pulled the pork apart with two dinner forks until it was all pulled apart. I finished up by turning the pulled pork over a couple of times to soak up any extra sauce from the bottom.
I was then able to store half of the meat in a small container for later in the week and still prepare two sandwiches for my delicious dinner. This is an incredibly easy dish to fix and doesn’t need very much ingredients to make it right. I try to use fresh pork loin rather than frozen and have tried different variations of sauce. Add a handful of Ruffle Potato Chips and you’ve got a great meal!