Yummy BBQ Pork

Tonight we are having leftover pulled BBQ pork (because I am getting sooooo tired of turkey) that I made a couple of months back and froze. Below is the recipe that I used, and if you can believe it - I barely changed anything. The only thing I did differently was to add the remaining bbq sauce to the pork towards the end of the cook time (to keep it saucy and moist)...and I melted provolone cheese onto the rolls and added sliced up pickles. If you want to, you could also put coleslaw (the vinegar based kind for true Carolina-style) on top of the meat in the bun. This one is definitely a keeper. Yum! Enjoy!

 

PS - I am re-learning to love my slow cooker this winter! 

PPS - This makes A LOT of pulled pork. Either make it for a small crowd/big family or be like me and freeze 1/2 of it!  

PPPS (does that even exist? either way) - I know that I promised to post my white chicken chili recipe, and I will keep that promise! Soon!  

 

 

 

Recipe from bakingbites.com :

Slow Cooker Pulled Pork
5-6 lb. pork shoulder/pork butt
1 medium onion, thinly sliced
1 cup ketchup
2/3 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup tomato paste
3 tbsp Worcestershire sauce
3 tbsp mustard
2 tsp paprika
2 tsp garlic powder
pinch cayenne pepper
1 1/2 tsp salt
1 1/2 tsp ground black pepper
3/4 cup water

Place onion on the bottom of your slow cooker. Place pork shoulder, trimmed of any obvious excess fat, into slow cooker on top of onions.
In a large mixing bowl, whisk together all remaining ingredients to form the barbecue sauce. Feel free to adjust salt and pepper to taste, if necessary. Pour half of the sauce over the pork and cover. Set remaining sauce aside.
Cook over low heat for about 8 hours (or according to your slow cooker’s presets).
Remove pork to a large bowl and shred with two forks. Transfer meat back into slow cooker and cook for a few more minutes, until meat has soaked up the sauce. Pulled pork can be held on the “warm” setting in the slow cooker for serving.
Serve on soft sandwich rolls, topped with extra barbecue sauce.
Serves 10-12.