Down South Barbecue
Submitted by wchert
Slow cooker pulled pork barbecue made with a 4-pound pork shoulder cooked overnight until fall-apart tender, then shredded in tangy barbecue sauce. Pile it on buns with dill pickles for Southern-style sandwiches.
YIELD
8 servingsPREP
770 minCOOK
180 minREADY
950 minY’all, this is the real deal. A big ol’ pork shoulder goes into the crockpot with sliced onions and whole cloves, then cooks overnight on low until it practically falls apart when you look at it.
Next day, you shred the meat, toss out the bone and fat, and let it swim in barbecue sauce with chopped onions for another few hours. The pork soaks up all that smoky, sweet, tangy goodness and gets so tender it melts right into the bun.
Serve it piled high on big buns with crisp dill pickle slices. Feeds eight, but make sure to guard the crockpot or the first four people through the kitchen will finish it off.
Kitchen Tips
- Refrigerate the cooking liquid overnight so the fat solidifies on top and is easy to skim off
- Add a splash of vinegar if your barbecue sauce runs too sweet; it balances everything out
- Stir and break up the meat a couple times during the second cook so the sauce penetrates evenly
- This freezes beautifully; portion into bags for easy weeknight pulled pork dinners later
Ingredients
Directions
Put 1 sliced onion in bottom of crockpot.
Add pork roast, cloves, water and one more onion, sliced, on top.
Cover and cook overnight or 8 to 12 hours on Low.
Remove meats. Cut away bone and fat. Drain away most liquid from pot.
Reserve in refrigerator.
Cut meat into small pieces and put back into pot.
Add chopped onion, barbecue sauce, salt and vinegar if too sweet.
Add back fat-skimmed pork liquid as needed.
Cover and cook additional 1 to 3 hours or High or 4 to 8 hours on Low.
Stir 2 to 3 times and break up large meat chunks.
Serve from crockpot onto large buns with dill pickle slices.
Comments
