Ingredients
1 yellow onions, sliced thick
2 to 3 pounds pork butt or shoulder - really, you want as much as will fit in your crock pot
Salt and pepper
Garlic powder
Onion powder
4 Whole cloves
2 cans Verners - oh, you can use Canada Dry if you must, but I live in Michigan :-)
Your favorite barbeque sauce - I like Sticky Fingers Memphis Style
2 tablespoons Worcestershire Sauce
Buns, Sandwich Thins, or some kind of crusty bread
Directions
Rub the pork with equal quantities of salt, pepper, garlic powder, and onion powder. You can use your favorite dry rub. This was just what we had on hand.
Put half the onion slices on the bottom of the crock pot.
Dump the pork into the crock pot and layer the top with the remaining onion slices.
Pour enough Verners into the crock pot to cover. I had so much pork, I had to shift it around to make sure the Verners worked its way to the bottom. Toss in the whole cloves.
Turn the crock pot to the lowest setting and cover. You want this to go low and slow. It needs to simmer at least 12 hours. We did ours overnight and didn't need to add liquid.
After 12 hours, remove the pork and onion slices and place them on a sheet pan so they cool quickly. Discard the liquid. Separate the fat and bones from the meat breaking the meat into chunks. I don't see how you can avoid breaking up the meat. At this point it's falling apart.
Return the meat and onions to the crock pot. Mix in Worcestershire Sauce and barbeque sauce. Turn the crock pot to the highest setting and reheat for an hour or use the microwave. We coudn't wait that long.
Pile the pulled pork on the bread and eat. What else are you going to do with it?
1 yellow onions, sliced thick
2 to 3 pounds pork butt or shoulder - really, you want as much as will fit in your crock pot
Salt and pepper
Garlic powder
Onion powder
4 Whole cloves
2 cans Verners - oh, you can use Canada Dry if you must, but I live in Michigan :-)
Your favorite barbeque sauce - I like Sticky Fingers Memphis Style
2 tablespoons Worcestershire Sauce
Buns, Sandwich Thins, or some kind of crusty bread
Directions
Rub the pork with equal quantities of salt, pepper, garlic powder, and onion powder. You can use your favorite dry rub. This was just what we had on hand.
Put half the onion slices on the bottom of the crock pot.
Dump the pork into the crock pot and layer the top with the remaining onion slices.
Pour enough Verners into the crock pot to cover. I had so much pork, I had to shift it around to make sure the Verners worked its way to the bottom. Toss in the whole cloves.
Turn the crock pot to the lowest setting and cover. You want this to go low and slow. It needs to simmer at least 12 hours. We did ours overnight and didn't need to add liquid.
After 12 hours, remove the pork and onion slices and place them on a sheet pan so they cool quickly. Discard the liquid. Separate the fat and bones from the meat breaking the meat into chunks. I don't see how you can avoid breaking up the meat. At this point it's falling apart.
Return the meat and onions to the crock pot. Mix in Worcestershire Sauce and barbeque sauce. Turn the crock pot to the highest setting and reheat for an hour or use the microwave. We coudn't wait that long.
Pile the pulled pork on the bread and eat. What else are you going to do with it?
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