This wonderful shredded pork roast is piled on toasted buns and topped with coleslaw, pickle slices, and more barbecue sauce. It's a great way to fix a pork shoulder roast and the perfect dish for the slow cooker.
Cook Time: 10 hours
Total Time: 10 hours
Ingredients:
- 1 pork roast (shoulder, butt, fresh picnic), about 4 pounds
- 1 large onion, sliced
- 4 to 6 cloves garlic, chopped
- 1 bottle (about 16 ounces) your favorite barbecue sauce
Preparation:
Brown pork roast in skillet with a small
amount of oil. Peel and slice 1 large onion. Place half of the onion in
bottom of crockpot. Put roast in crockpot and add 1/2 cup
water. Add remaining onion and the garlic. Cover and cook on low 9 to 11 hours; remove meat and let cool enough to handle. Discard onion and juices
in slow cooker or crockpot. Tear roast into small pieces or shred with forks. Put back in crockpot and add a cup or more of barbecue sauce (until juicy - as much as you like). Continue to cook on LOW for 1 1/2 to 3 hours,
or until flavors are blended.
Serve shredded pork on buns and pass the remaining barbecue sauce.
Serves 8 to 10.
Serve shredded pork on buns and pass the remaining barbecue sauce.
Serves 8 to 10.
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