Myron's pork barbecue is an easy and delicious pulled pork for the slow cooker. The pork shoulder is cooked to juicy, tender perfection. The pork is then shredded, mixed with barbecue sauce, and served hot on toasted buns.
This is a great dish for tailgating events or family gatherings.
- 3 to 4 pounds pork shoulder roast (pork butt)
- 1 large onion sliced
- 2 tablespoons Worcestershire sauce
- 4 cups water or enough to cover pork
- 1 bottle prepared barbecue sauce
- Place pork roast in crockery insert of a slow cooker.
- Add the sliced onion and Worcestershire sauce.
- Cover the pork with water.
- Crock cook on low all day (at least 12 hours).
- Remove roast, discarding cooking water. Save onions.
- Fork-shred pork, discarding any fat and bones.
- Return shredded meat and onions to crockpot.
- Dump a bottle of your favorite barbecue sauce over it and crock an hour or so on low until heated thoroughly.
- Serve on heated buns.
Excellent! Tried and true, many times over the last 20 years!
Posted by Myron M.
For a North Carolina style pulled pork, sprinkle a pork shoulder lightly with black pepper and cayenne pepper. Place it in a dry slow cooker and cover it with 4 cups of cider vinegar and 4 cups of hot water. Add 1 teaspoon of red pepper flakes and 1/3 cup of hot sauce (Texas Pete's or Frank's).
"Excellent and easy to prepare. I used a bone in shoulder butt cut which worked well. After 12 hrs. on low the meat fell off the bone. My family loved it." — Zig
"I have used this same recipe for a few years now, and it is always tasty! My hubby and boys love it!! Just a tip, if there is a fat cap on your roast, pile it at the bottom of the crock pot. Remove it after cooking." — Sandy
|Nutritional Guidelines (per serving)|
|Total Fat||20 g|
|Saturated Fat||7 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||0 g|