Crockpot Pulled Pork
I spoiled my sister, brother-in-law, and nephews while I was out visiting, but I also learned valuable cooking lessons. When you spend an entire day with a 3 and 5 year old, cooking dinner at the end would be exhausting. However, the magic of the Crockpot made dinner a breeze! We played at the zoo all day, and then came home to complete a few additional steps for dinner. 🙂
Begin by taking a 4 lb pork shoulder roast and begin to trim off fat. (I will use a lower fat cut of meat the next time I make this.)
Coat meat in your favorite rub (this is Montreal Steak Rub.)
Place this in the Crockpot covered with 2 sliced up onions and 2 cups of water, beer, or root beer.
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| For some reason I could not get this picture to turn! haha! |
Cover and set on low for about 8 hours.
When cooked, drain out extra liquid (but feel free to keep it as a pork stock for future cooking!)
Cool, Shred, and place back in Crockpot with 1/2 a jar (8 oz) of your favorite Barbecue Sauce. (I recommend that you stick with sauces that do not have high fructose corn syrup in the first 3 ingredients or have the lowest number grams of sugar.)
Continue to let meat cook for another hour or so until you are ready to serve. Add additional BBQ sauce when serving the meat on buns.
Serve with Coleslaw (previously posted!!) and Enjoy!
Roast 'n Relish 