BBQ is a favorite around here and Josh really liked this pulled pork. I am more of a fan of BBQ beef products, but this was alright. The recipe is kind of confusing, so if anyone can decipher why on earth there needs to be SO MUCH BBQ sauce, please let me know. The meat was swimming in sauce by the end. I also grilled some asparagus from the Farmer’s Market to go along with the sandwich. It was awesome!
BBQ Pulled Pork
Ingredients 5-6 lb. pork shoulder/pork butt 1 medium onion, thinly sliced 1 cup ketchup 2/3 cup apple cider vinegar 1/2 cup brown sugar 1/2 cup tomato paste 3 tbsp Worcestershire sauce 3 tbsp mustard 2 tsp paprika 2 tsp garlic powder pinch cayenne pepper 1 1/2 tsp salt 1 1/2 tsp ground black pepper 3/4 cup water 2 (18 oz) bottles of Sweet Baby Ray’s Hickory and Brown Sugar BBQ Sauce
Preparation Place onion on the bottom of your slow cooker. Place pork shoulder, trimmed of any obvious excess fat, into slow cooker on top of onions. In a large mixing bowl, whisk together all remaining ingredients to form the barbecue sauce. Feel free to adjust salt and pepper to taste, if necessary. Pour half of the sauce over the pork and cover. Set remaining sauce aside. Cook over low heat for about 10 hours.
Remove pork to a large bowl and shred with two forks. Remove any liquid from the slow cooker and transfer meat back in. Pour two bottles of Hickory and Brown Sugar BBQ sauce in and give a good stir. Let cook for an hour on low before serving. Pulled pork can be held on the “warm” setting in the slow cooker for serving. Serve on soft sandwich rolls, topped with extra barbecue sauce.