Few menu items are as simple and flavorful for feeding a large group as shredded pork. Use shredded pork in barbecued pork sandwiches or as the basis for green chile or burritos. Roaster ovens cook meats evenly and work very well for keeping the shredded pork warm, although they can be temperamental and more likely to burn food than a conventional oven. Check the pork frequently, and turn the roaster down if the food becomes too hot.
Set the roaster on a stable counter top away from other foods or items that might melt. The outside of the roaster gets very hot during the cooking process. Turn the roaster on to 350 degrees Fahrenheit.
Unwrap the pork roasts, and place them in the roaster. Salt and pepper them liberally.
Replace the lid on the roaster and cook the roasts for 1.5 to 3 hours, or approximately 21 minutes per pound. A pork roast is done when it falls apart easily.
Remove the roasts from the roaster, and set them on a cutting board. Allow them to cool for 10 minutes.
Cut the pork into several smaller pieces with a large, sharp knife. Shred the pork by scraping two forks against the meat in opposite directions.
Things You'll Need
2 boneless pork roasts, 3 to 5 lbs.
Salt and pepper
After shredding, add any other seasonings, such as sauteed onions, garlic, barbecue sauce or chiles to your pork.
To make your own barbecue sauce, saute a diced yellow onion in olive oil. Mix the onion with red wine or water, fresh lemon juice, brown sugar, soy sauce, paprika and ketchup. Add honey or red pepper flakes, depending on your preference.
If you prefer, cook the roast in a slow cooker for 6 to 8 hours until it is tender. Shred it and serve it in the roaster oven. This process results in a very tender, easy-to-shred roast and eliminates the risk of burning it.
Most roasters can hold two roasts, each weighing 3 to 5 pounds.