Crock Pot Pulled Pork BBQ
For those who do not have smokers, but still want the taste of down south bbq, try this recipe. It is especially good with coleslaw.
- 4 lbs pork roast (shoulder or butt)
- 2 large onions
- 1 cup ginger ale
- 1/2 cup favorite barbecue sauce (I like Sweet Baby Ray’s)
- 1/2 cup apple cider vinegar
- 2 tablespoons crushed red peppers
- 1/4 cup liquid smoke
- barbecue sauce , for serving (optional)
Slice one onion and place in crock pot.
Put in the roast and cover with the other onion, sliced. Pour over the ginger ale and liquid smoke. Cover and cook on LOW for about 12 hours.
Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
You might want to turn your roast over after it’s cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.