Thursday, 7/22/2010

The house smelled delicious ALL DAY LONG today. I prepared a pork roast in the crock pot last night and Ben started it cooking at 6:00 this morning. YUM! Here's the fail proof recipe.

BBQ PULLED PORK

INGREDIENTS:
1 Boston Butt or Shoulder Pork Roast, 2-4 pounds
Garlic powder
Kosher salt
Freshly cracked black pepper
1 large white onion

1 cup of your favorite bbq sauce (we like Longhorn BBQ sauce)
1/2 cup white vinegar
1-2 teaspoons of liquid smoke (optional)

DIRECTIONS:
1. Liberally coat the bottom of your crock pot with garlic powder, salt, and pepper. Then, rub the same three ingredients over the entire roast. Quarter the onion and place the separated chunks on top and around the roast. Cook on the Low Heat setting for 9-11 hours.
2. Remove the roast from the crock pot and shred the pork with a couple of forks.
3. Clean out the crock pot.
4. Return the shredded pork to the crock pot. Combine the three liquid ingredients together and mix into the pork. Cook on High Heat for one hour, stirring occasionally.

Serve on toasted buns.

We enjoyed our pulled pork on toasted Oroweat Sandwich Thins with corn on the cob. Katie wouldn't touch the pork, but did well with her corn.