Pulled Pork Sammiches.
September 8th 2008 14:42
Mmm, pulled pork. I looooooooove barbecue of any kind, instilled in me by my brother Jamie. This recipe doesn't take a lot of effort, but it does take some time. Perfect for a weekend.
You Will Need
- 1 large pork butt/shoulder (3-4 pounds)
- 3 large yellow onions, diced (keep separated)
- 5 or 6 whole cloves
- 2 cups of water
- large bottle of BBQ sauce
- salt & pepper
Lightly grease the inside of your Crockpot. Dump one of the onions into the bottom, place the pork on top. Stick the cloves all over the pork, salt & pepper your hunk o' meat, dump a 2nd onion on top. Fill the Crockpot 2/3 full with water. Cook on low for about 8 hours. Remove the roast from the Crockpot and discard any bone & fat and whatever's left in the Crockpot. When it's cooled enough to mess with, shred with a fork or your hands. Put the pulled meat back into the Crockpot, mix in the remaining onion and the BBQ sauce. Cook on high for 2-3 hours (onions should be soft). Serve on buns for a sandwich, or eat it plain.
* You can freeze the leftovers, or substitute a smaller piece of pork and adjust the other ingredients to suit your pork's size.
Always,
KT
You Will Need
- 1 large pork butt/shoulder (3-4 pounds)
- 3 large yellow onions, diced (keep separated)
- 5 or 6 whole cloves
- 2 cups of water
- large bottle of BBQ sauce
- salt & pepper
Lightly grease the inside of your Crockpot. Dump one of the onions into the bottom, place the pork on top. Stick the cloves all over the pork, salt & pepper your hunk o' meat, dump a 2nd onion on top. Fill the Crockpot 2/3 full with water. Cook on low for about 8 hours. Remove the roast from the Crockpot and discard any bone & fat and whatever's left in the Crockpot. When it's cooled enough to mess with, shred with a fork or your hands. Put the pulled meat back into the Crockpot, mix in the remaining onion and the BBQ sauce. Cook on high for 2-3 hours (onions should be soft). Serve on buns for a sandwich, or eat it plain.
* You can freeze the leftovers, or substitute a smaller piece of pork and adjust the other ingredients to suit your pork's size.
Always,
KT
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