Easy Pulled Pork

 

Easy Pulled Pork

 

Leftovers make for great BBQ pizza, especially with complementary toppings of pineapple, green peppers, and jalapenos (known hereabouts as “Sweet & Sassy Swine”). 

 

• 1 Boston butt or pork shoulder roast
• 1 large onion, sliced or chopped
• salt and pepper to taste
• garlic powder
• 1 c. barbeque sauce
• ½ c. vinegar (cider vinegar is good).
• tsp or so liquid smoke (I’ve never added this)

 

 Put roast and onion in crockpot; sprinkle with salt, pepper, and garlic powder.

Cook on low 9-11 hrs or till tender and shreddable.

Drain all juices; add vinegar, bbq sauce, and liquid smoke (if using).  You can adjust these quantities slightly, depending on the size of your roast.  

Cook on high for about an hour. 

Serve topped with tangy coleslaw, if desired.

 

If you don’t have prepared BBQ sauce on hand, you can increase the amount of cider vinegar and add a couple of tablespoons of brown sugar, along with a little extra salt, pepper, garlic, and cayenne pepper, instead.