Ingredients with Measurements:
- 1 lb. pork shoulder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup BBQ sauce
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (15 oz.) diced tomatoes, undrained
- 1 can (15 oz.) corn, drained
- 1 tsp. chili powder
- 1 tsp. cumin
- Salt and pepper, to taste
- 2 cups water
- 1 lb. split peas
- 1 smoked sausage, sliced
Special equipment needed:
- Slow cooker
- Immersion blender or food processor
Step-by-step instructions:
1. Season the pork shoulder with salt and pepper, then sear it in a pan over high heat until browned on all sides.
2. Transfer the pork to a slow cooker and add the chopped onion, minced garlic, chicken broth, and BBQ sauce.
3. Add the black beans, diced tomatoes, corn, chili powder, cumin, salt, and pepper to the slow cooker.
4. Cover and cook on low for 8 hours, or until the pork is tender and falls apart easily.
5. Remove the pork from the slow cooker and shred it with two forks. Set aside.
6. In a large pot, bring the water to a boil. Add the split peas and smoked sausage, then reduce the heat to low and simmer for 45 minutes, or until the peas are tender.
7. Using an immersion blender or food processor, puree the split pea mixture until smooth.
8. Add the shredded pork to the split pea mixture and stir to combine.
9. Serve hot with your favorite garnishes.
Time:
Preparation time: 20 minutes
Cooking time: 8 hours
Temperature:
Low heat setting on the slow cooker
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 45g
Protein: 30g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck roast or chicken thighs.
- BBQ sauce can be substituted with your favorite hot sauce or salsa.
- Black beans can be substituted with kidney beans or pinto beans.
- Smoked sausage can be substituted with bacon or ham.
Variations:
- Add diced potatoes or carrots to the slow cooker for added texture and flavor.
- Use different types of beans or vegetables to customize the recipe to your liking.
- Add more or less chili powder and cumin to adjust the spiciness level.
Tips and tricks:
- Searing the pork before adding it to the slow cooker adds extra flavor and texture to the dish.
- Use a high-quality BBQ sauce for the best flavor.
- Pureeing the split pea mixture creates a creamy and smooth texture.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the BBQ pulled pork snert in a bowl with your favorite garnishes, such as sour cream, shredded cheese, or chopped cilantro.
Garnishes:
- Sour cream
- Shredded cheese
- Chopped cilantro
- Diced avocado
- Sliced jalapenos
Pairings:
- Cornbread
- Garlic bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Rice
Troubleshooting advice:
- If the split pea mixture is too thick, add more water or chicken broth to thin it out.
- If the pork is tough or dry, it may need to cook longer in the slow cooker.
Food safety advice:
- Make sure the pork reaches an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Snert is a traditional Dutch soup made with split peas and smoked sausage. This recipe puts a BBQ twist on the classic dish.
Flavor profiles:
- Smoky
- Spicy
- Savory
- Creamy
Serving suggestions:
Serve the BBQ pulled pork snert as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A