Slow Cooker Barbecue Pork
The pumpkin pie is in the oven, so I'm sitting down a moment to type of the BBQ recipe for kimmer1227
From the October 2010 issue of Southern Living magazine:
Slow Cooker Barbecue Pork
1 (3- to 4-lb. boneless pork shoulder roast (Boston butt), trimmed (I'm trying it with a beef roast today.)
1 (18 oz.) bottle of barbecue sauce
1 (12 oz.) can cola soda pop
Place the roast in a lightly greased (I never remember the "lightly greased" part) 6-qt. slow cooker. Pour bbq sauce and cola over roast. (Today I added about 3 glugs of Virginia whiskey to the brew, also.) Cover and cook on LOW for 8 to 10 hours or until meat shreds easily with a fork.
Transfer the roast to a cutting board. Shred with two forks, removing any large pieces of fat. Skim fat from sauce, and stir in shredded roast.
Previously, I used Bull's Eye Kansas City Style bbq sauce, and it was very tasty. Today I'm using Bull's Eye Memphis Style.
Oh, and if you want to serve it Southern style, serve it on a bun with cole slaw (yes, as part of the sandwich. I'd never heard of that until I moved south of the Mason-Dixon line). Or you can spoon it over hot cooked cheese grits or toasted cornbread.
From the October 2010 issue of Southern Living magazine:
Slow Cooker Barbecue Pork
1 (3- to 4-lb. boneless pork shoulder roast (Boston butt), trimmed (I'm trying it with a beef roast today.)
1 (18 oz.) bottle of barbecue sauce
1 (12 oz.) can cola soda pop
Place the roast in a lightly greased (I never remember the "lightly greased" part) 6-qt. slow cooker. Pour bbq sauce and cola over roast. (Today I added about 3 glugs of Virginia whiskey to the brew, also.) Cover and cook on LOW for 8 to 10 hours or until meat shreds easily with a fork.
Transfer the roast to a cutting board. Shred with two forks, removing any large pieces of fat. Skim fat from sauce, and stir in shredded roast.
Previously, I used Bull's Eye Kansas City Style bbq sauce, and it was very tasty. Today I'm using Bull's Eye Memphis Style.
Oh, and if you want to serve it Southern style, serve it on a bun with cole slaw (yes, as part of the sandwich. I'd never heard of that until I moved south of the Mason-Dixon line). Or you can spoon it over hot cooked cheese grits or toasted cornbread.