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
The 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
3 pound pork shoulder roast
12 hamburger buns, split and buttered
Cook 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.
Season 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,