Over the years, we have received so many kind comments (and some not-so-kind comments! Ha ha!) from our readers, but one that stands out to me still this day came after we had been blogging for only a short while. Our Facebook page was brand new and I was the one that was monitoring the comments when they came. Anyway, a sweet older gentleman left the following comment: “I just wanted to thank you girls for your easy slow cooker recipes. My wife is sick and cannot make dinner for us anymore and I recently had to go back to work after retiring to help pay the medical bills. Because of your recipes, I can throw dinner in the slow cooker before I go to work and have something ready to eat when I come home. Keep it up!”
This stood out to me for so many reasons – 1. a guy was reading our blog! And not just any guy, but an older gentleman. He was definitely the minority! 2. He was exactly the person we hoped our recipes would reach. Not once have we ever said that we are professional chefs or make gourmet food and we definitely aren’t experts at food photography; our focus is to help those busy working people who want recipes that they can make quickly and on a budget. 3. His comment was kind- it’s people like him that make me want to keep blogging!
So, if that gentleman is still reading our blog today- thank you for your kind comments from so long ago. I want you to know that I think about your comment often, especially when people choose to leave not-so-kind comments. And if you need another simple slow cooker recipe, don’t look any further. This one was a huge hit with my family! With only a handful of ingredients, it’s sweet and delicious and makes an amazing dinner!
Slow Cooker Dr. Pepper Pulled Pork
1 (3 lb) pork shoulder roast
various seasonings (I used garlic powder, onion powder, seasoned salt, and ground black pepper)
1 (12 oz) can Dr. Pepper soda pop
1 cup BBQ sauce
Spray slow cooker with non-stick cooking spray.
Rub pork roast with various seasonings and place roast in slow cooker. Pour Dr. Pepper and BBQ sauce on top of roast. Cook on low for 7-8 hours or high for 5-6 hours. Shred roast with two forks (it should fall apart easily) and serve on top of hamburger buns.
Makes about 6-8 servings.