BBQ Crockpot Pulled Pork
Just made this. Started it early this morning. It cooked all day while I was at work. When I got home I took the pork roast out, drained the liquid left, returned meat to pot and added bbq sauce. Wow it is sooo good.
1 pork shoulder (make sure the piece of pork will fit into your slow cooker)
1/4 cup of water
salt and pepper
barbecue sauce
The secret ingredient: patience, as time really is the key to success for this southern delicacy! Add the Pork to the Crockpot. First, warm your slower cooker for approximately 15 minutes before placing the piece of pork inside. Salt and pepper the meat and pour 1/4 cup of water in the slow cooker. Turn the temperature to high for one hour. After time has past, turn the heat down to low for approximately seven to nine hours. Keep the Crockpot Covered. Throughout the cooking process, try to resist taking too many peeks under the lid of the slow cooker, unless to check the liquid level, and to add a quarter cup at a time if needed. Each glimpse allows for significant heat to escape and ultimately adds about 20 minutes to the cooking time. Remove the Pork From the Crockpot. After a good night's sleep or a full day of work, the pork should be very tender. Using extreme caution as it is incredibly hot, remove the pork shoulder and discard the fat and juices that remain in the slow cooker. Shred the Pork. Once the piece of meat has had a few minutes to cool, use a fork and knife to chop, or if you're not afraid to get your hands dirty, shred the pork by hand for a truly homemade look. Continue Cooking the Pulled Pork. Once the chopping and shredding is complete, return it to the slow cooker. Add the Barbecue Sauce to the Crockpot. Mix in your desired amount of barbecue sauce and cook on low for another hour. Remember I told you, patience really does pay. Serve the BBQ Pulled Pork. Serve on warm split sandwich buns with coleslaw on the side. Or if you would like to prove that you're a real southerner, not a Yankee, add the coleslaw directly to your sandwich.
1 pork shoulder (make sure the piece of pork will fit into your slow cooker)
1/4 cup of water
salt and pepper
barbecue sauce
The secret ingredient: patience, as time really is the key to success for this southern delicacy! Add the Pork to the Crockpot. First, warm your slower cooker for approximately 15 minutes before placing the piece of pork inside. Salt and pepper the meat and pour 1/4 cup of water in the slow cooker. Turn the temperature to high for one hour. After time has past, turn the heat down to low for approximately seven to nine hours. Keep the Crockpot Covered. Throughout the cooking process, try to resist taking too many peeks under the lid of the slow cooker, unless to check the liquid level, and to add a quarter cup at a time if needed. Each glimpse allows for significant heat to escape and ultimately adds about 20 minutes to the cooking time. Remove the Pork From the Crockpot. After a good night's sleep or a full day of work, the pork should be very tender. Using extreme caution as it is incredibly hot, remove the pork shoulder and discard the fat and juices that remain in the slow cooker. Shred the Pork. Once the piece of meat has had a few minutes to cool, use a fork and knife to chop, or if you're not afraid to get your hands dirty, shred the pork by hand for a truly homemade look. Continue Cooking the Pulled Pork. Once the chopping and shredding is complete, return it to the slow cooker. Add the Barbecue Sauce to the Crockpot. Mix in your desired amount of barbecue sauce and cook on low for another hour. Remember I told you, patience really does pay. Serve the BBQ Pulled Pork. Serve on warm split sandwich buns with coleslaw on the side. Or if you would like to prove that you're a real southerner, not a Yankee, add the coleslaw directly to your sandwich.
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