Recipe by Virginia Cherry Blossom
Perfect, simple, easy pulled pork barbecue. Found on about.com. You can also sub broth, stock, or beer to replace the water that you initially cook the pork in. Note: If you're using a really thick barbecue sauce you may want to add up to 1 1/2 cups of water to thin it out a bit. If the sauce is too thick the pork will come out dry. **Also, hubby & I like lots of bbq sauce so we tend to use more than this recipe calls for... usually around another 9 to 18 ounces!
Top Review by frogchick19
soooooooo tasty, tender, juicy, it was wonderful! I have this one saved for sure! when I was trying to take it out of the crockpot it was just falling apart.. it was wonderful! THANK YOU SO MUCH FOR SHARING THIS!
- 1 onion, chopped
- 6 garlic cloves, whole
- 2 cups water
- 18 ounces barbecue sauce (or 2 cups of your favorite)
- salt and pepper
- 4 lbs pork roast (or shoulder)
- 2 onions, sliced, divided
Directions See How It's Made
- Place one sliced onion at the bottom of the slow cooker.
- Stud pork roast with garlic cloves and season with salt and pepper.
- Place pork in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two thirds of the way.
- Cover and cook on low 8 to 12 hours (or high 4 to 6 hours.).
- Remove pork. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot.
- When the pork is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.
- Return the pulled pork to the slow cooker. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1-3 hours or until the onions are soft.