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Juiciest BBQ Pulled Pork

Enjoy this recipe from Slow-Cooker Christmas Favorites.

Submitted by: Emily Hartzell from Portland, IN

7 to 8-lb. pork butt or shoulder roast, trimmed
4 to 5 T dry rub for pork
1 onion, sliced
1/2 c. cider vinegar
2 c. apple juice
20-oz. bottle barbecue sauce
10 to 12 buns, split
Optional: additional barbecue sauce, hot pepper sauce, cole slaw


Pat pork dry with paper towels; generously apply rub all over. Place pork in a large pan, cover and refrigerate 8 to 24 hours. Cover the botttom of a large slow cooker with onion slices. Place pork on top; drizzle with vinegar and apple juice. Cover and cook on low setting for about 10 hours. Check on liquid levels occasionally, removing some of the liquid if necessary to prevent overflowing. When pork is fork-tender, remove pork and onion to a large bowl, reserving one to 2 cups of cooking liquid. Discard remaining liquid. Let pork stand until cool enough to handle. Shred pork, discarding any bones and gristle. Stir in barbecue sauce and return pork to slow cooker. Cover and cook on low setting for about one hour, until warmed through, adding some of the reserved cooking liquid if pork is getting too dry. Serve pork in buns, garnished as desired. Serves 10 to 12.

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