What the best thing in the morning other than a pair of BBQ Pulled Pork and fresh homemade burger bun? Yep, BBQ Pulled Pork Burger :).
Lately, since we bought a crock-pot slow cooker, I am just like a kid who has new toy and can not stop play it :). So, I kept searching and looking for any recipe that cooked or can be cooked in slow cooker.
The thing I like cooking with slow cooker, I just dump everything in it, turn on the electric and leave it until it is cooked without worrying it will burnt. But, really, you need to cook it at early morning or the night before, so you are able to enjoy the food at the right time.
So yesterday, I asked my hubby which one he prefers, paella or bbq pulled pork. Without hesitated, he chose bbq pulled pork which is I wished he choose it ;).
The preparations are really simple and easy, also, the ingredients are not too complicated *which is good if you are not in the mood of cooking ;)*
Meanwhile, when I am waiting for my bbq pork is tenderized. I prepare the ingredients to bake this wonderful moist burger bun, which I got the recipe from epicurious *I made the dog bun before*.
This combination is just purrrrr....fect ;).
BBQ Pulled Pork
3 lbs pork loin
2 to 3 yellow onion, sliced
2 cloves garlic, pasted
2 bottles (@18 oz) hickory smoked bbq sauce
Salt, to taste
Put the pork loin in the slow cooker bowl. Top it with sliced onion and bbq sauce. Sprinkle it with salt.
Cover and cook on low for 8 to 10 hours or until meat is tender.
Remove pork from the slow cooker bowl, and shred it with fork. Transfer the pork back into the bowl, and coat it with sauce. Cook for another 20 minutes.
Serve it on burger buns or rolls.
1 1/4 cups whole milk
1 cup heavy cream
1/4 cup warm water (105—115°F)
1 (1/4-ounce) package active dry yeast
1/4 cup sugar
5 cups all-purpose flour
2 teaspoons salt
For tops of hamburger buns:
1 large egg, lightly beaten
2 teaspoons sesame seeds
Bring milk and cream to a bare simmer in a small saucepan over medium heat. Cool mixture to 105 to 115°F.
Meanwhile, stir together warm water and yeast in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
Add warm milk mixture, sugar, flour, and salt to yeast mixture and mix at low speed, scraping down side of bowl as necessary, until flour is incorporated. Increase speed to medium and beat 6 minutes. (Dough will be sticky.)
Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 2 hours.
To make hamburger buns:
Butter 2 large baking sheets. Punch down dough, then roll out on a floured surface with a floured rolling pin into a 14-inch round (about 1/2 inch thick). Cut out as many rounds as possible with floured cutter, arranging 3 inches apart on baking sheets. Gather and reroll scraps once, then cut out more rounds.
Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a finger mark when gently pressed, 1 1/2 to 2 hours.
Preheat oven to 375°F with racks in upper and lower thirds.
Brush buns with some of egg and sprinkle with sesame seeds. Bake, switching position of sheets halfway through, until tops are golden and undersides are golden-brown and sound hollow when tapped, 20 to 25 minutes. Transfer to racks to cool completely.