Allison's Winter BBQ Pork

This is my DH's sister's (Illinois) version of pulled pork that we make when it is too cold to cook outside here in northern Indiana. Don't be put off by the time listed in the recipe; this is actually a "hands off" recipe. The preparation is very simple but it requires about 12 hours of long cooking before you can enjoy these delicious bbq pork sandwiches. I usually start it on a Friday evening and finish it on Saturday in the crockpot.

• Ready In: 12 hrs
• Yields: 12-16 sandwiches

Ingredients

• 1 (3 -4 lb)  fresh pork picnic or 1 (3 -4 lb)  pork shoulder or 1 (3 -4 lb)  fresh ham
• 2  tablespoons salt
• 2  tablespoons liquid smoke (optional)
• 2  cups ketchup
• 1  teaspoon garlic powder
• 1⁄2 teaspoon pepper
• 1  teaspoon Tabasco sauce
• 1  teaspoon onion powder
• 1⁄4 teaspoon salt
• 1⁄2 cup water

Directions

1. Place the pork in a dutch oven.
2. Fill the pot with enough water to cover the pork.
3. Add 2 Tablespoons salt and liquid smoke.
4. Bring to a boil.
5. Reduce heat and simmer over low heat for 4-6 hours or until meat is extremely tender.
6. Remove meat from pan and cool.
7. Discard cooking water.
8. When pork has cooled enough to touch, remove and discard bones and fat.
9. Place cleaned meat pieces in a bowl.
10. Shred meat with two forks by pulling in opposite directions, set aside.
11. For BBQ sauce, combine ketchup, garlic powder, pepper, Tabasco sauce, onion powder and salt in a bowl.
12. Mix sauce into pork.
13. Cover and refrigerate until day you want to serve pork.
14. Stovetop method:
15. Return pork to clean dutch oven.
16. Add 1/2 cup water.
17. Cook covered over low heat for 4-5 hours.
18. Stir occasionally and add additional water if becomes dry.
19. Crockpot method:
20. Place pork in crockpot.
21. Add 1/2 cup water.
22. Cook on low for 6-8 hours.
23. Serve hot on sandwich buns with your favorite bottled sauce.