Snowbird Recipes on the Road

snowbird recipes

Discover delicious snowbird recipes.

RV Snowbirding in Texas brings to mind BBQ! What food could be better while sitting out on a patio by your RV visiting with other like-minded, sun-seeking friends or while watching a football playoff? Here’s a recipe sure to please a crowd for adventures such as these:

Slow Cooker Pulled Pork with Barbecue Sauce

snowbird recipesThe BBQ Sauce:

2      tablespoons light olive oil

1     medium sweet onion, minced

1     can (8 ounces) tomato sauce

1     can (28 ounces) whole tomatoes with juice

¾     cup apple cider vinegar

½    cup firmly packed dark brown sugar

3       tablespoons dark molasses

1       tablespoon paprika

2       teaspoons sweet smoked paprika

1       tablespoon chili powder

1       teaspoon salt

2       teaspoons ground black pepper

¼     cup orange juice

Optional: For additional Mexican-style flavor stir into finished sauce:

1½   teaspoons ground cumin

1½   teaspoons chili powder

6       tablespoons lime juice

The Meat:

3     pound pork shoulder roast

To Serve:

12   hamburger buns, split and buttered

 

snowbird recipesCook the meat: Place ¼ cup water and pork roast in a slow cooker. Cover and cook for 3 hours on Low.

Meanwhile, prepare the barbecue sauce for your snowbird recipe: Heat olive oil in a large, heavy-bottomed saucepan over medium heat until hot and shimmering (but not smoking). Add the onion and sauté until golden brown (about 7 to 10 minutes) stirring frequently. Add the remaining ingredients. Bring to a boil, then simmer, uncovered over lowest heat, until slightly thickened about two hours. Pour cooled sauce into a bowl and puree with a hand held immersion blender.

snowbird recipesSeason the Meat: After initial 3 hours on Low, pour one cup of the prepared barbecue sauce over the roast. Re-cover and continue to cook on Low. After 2 more hours, pour another cup of barbecue sauce over roast. Re-cover and continue to cook on Low for additional 3 to 4 hours, until the pork shreds easily with a fork. Remove the roast from the slow cooker to a cutting board, then shred the pork using two forks. Return the shredded pork to the slow cooker, and stir into juices and BBQ sauce.

Enjoy: Toast the split buns, butter side down, in a skillet over medium heat until golden brown. Spoon barbecued pork into the toasted buns. Add additional from bowl of reserved barbecue sauce as desired. Serve with a side of coleslaw.

Makes 12 servings.

If you have room for more food, enjoy this recipe for fantastic fudge.

From along the road,

Chris

Leave a Reply

6 comments

  1. Anonymous

    The pulled pork sounds delicious however I don’t think I want to try cooking a sauce with 16 ingredients and a dish with a total of 8 to 9 hours cooking time in my RV. And I think my wife would rebel if I asked her to do all that. Does sound good though.

    • Good Sam Camping

      Author Christine Mays replied: “You might try a smaller sized pork shoulder for less cooking time (mine cooked faster in the crockpot than the time suggested. Use a meat thermometer to verify meat is thoroughly cooked. To save time on the BBQ sauce, you might grab a bottle of your favorite sauce at the grocery and flavor your meat with it instead. Happy Cooking!”

    • Anonymous

      I hear you anonymous, but cooking with a crock pot in the RV is very SO convenient. I throw what I want in the pot, turn it on, and off we go. (My crock pot switches to warm automatically after 4, 6, or 8hrs of cooking). Dinner is done when with one pot to clean. And that’s even simpler if you use a crock pot liner.
      Making your own sauce lets you control the sodium and sugar. I use Splenda a lot when cooking. However, there are a ton of bbq sauces on Walmart’s shelves to ease the burden of making your own sauce. Or if you’re into canning make some of your own sauce at home or if you have room in your fridge just enough for your trip.

  2. Anonymous

    Why do I want to cook for 12? Generally snow birds travel in pairs.

    • Good Sam Camping

      Author Christine Mays replied: “While the recipe says “12” servings, we like our sandwiches extra thick, so maybe plan on only 8 servings from this recipe if you have the same preference. Good for a group, however, we froze half of our shredded pork for a later meal/gathering when preparing this recipe for just the two of us. Happy cooking.—Chris”

  3. Anonymous

    It sounds delicious and I can’t wait to try it. Thank you for sharing!