Ode to Montgomery Inn (with apologies to my brother in-law)

Cincinnati used to mean four things to Molly and me — Graeter’s ice cream, Montgomery ribs, Skyline Chili and Grandpa Fey.

The last one was the main reason for our trips, of course, but those first three made our visits extra tasty.

Last night, we conjured up a little Cincinnati magic with some Montgomery Inn pulled pork sandwiches.

(We’re going to ask my brother in-law Brian, a master griller, to cover his eyes now.)

Montgomery Barbecue Ribs remain the best we’ve ever chewed. Brian, though, makes a rack of ribs too tender for teeth. The meat falls right off the bone, so soft you could gum it. His ribs are spiced perfectly with his own variety of sauces. Really, the man should have his own cooking blog.

But he doesn’t.

So, we’re going to tell you how we cooked our pulled pork. And you’re going to love it, because it was easy! Technically, though, we didn’t actually grill it, even though it’s summer and we have a cool grill.

We started with a crock pot, an appliance we love on super busy days. We lined it and tossed some sliced onions on the bottom. As much as we love our 25-year old crock pot, we hate scrubbing it.

Then we rubbed a center cut, boneless pork roast (though you could definitely use a cheaper, fattier piece of meat) with some Smokehouse Rub. We were pretty generous with it.

We placed the pork on the onion slices and covered it with some flat Coke I found in the refrigerator.

Then we left them alone to get to know each other really well, while we enjoyed a crazy, hectic day. By the time we came home, the Coke and pork had marinated themselves a beautiful friendship. I pulled the pork, added some Montgomery Inn Barbecue Sauce and, about an hour later, we had ourselves a delicious meal.

Montgomery Inn Pulled Pork

1 4 1/2 pound boneless pork roast (It barely fit in the crock pot, but Molly’s brothers are home so we needed a lot of protein)

1 medium onion, sliced

About four teaspoons Smokehouse Rub

Enough Coke to cover your roast

1 bottle Montgomery Inn Barbecue Sauce

Line your crock pot and spread onion slices on the bottom. Pat the roast with Smokehouse Rub and let it sit for a while. Meanwhile, place the roast on the onions and cover with Coke. Set your crock pot to low and cook for seven hours. Remove the pork, shred it, drain the crock pot and return the shredded pork to the pan. Mix in the Montgomery Rib sauce, cover and cook for another hour.

A picture of the cast of characters minus the Coke, which I forgot to include, and the onions, which I decided to add at the last minute.
We were very generous with the rub.
Cover the seasoned pork with Coke.
After seven hours, remove the pork to a plate and drain the crock pot.
Shred the pork.
Add the sauce.
Take a moment to inhale when you remove the cover for the last time. Yum. Yum.
We used multi grain ciabatta rolls to transport our pulled pork to our mouths. Coleslaw would be a better side dish, but we have a few anti-cabbage family members so we went with a salad instead.

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