Ingredients
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4 lbs boneless pork shoulder, fat removed (*have butcher trim, separate bone and tie with twine)
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1/4 cup water, can use beer
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1 medium onion, coarsely chopped
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1/2 cup apple cider vinegar
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1/2 cup ketchup
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1/4 cup light molasses (mild)
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2 tablespoons sweet paprika
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2 tablespoons spicy brown mustard
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2 tablespoons Worcestershire sauce
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1 teaspoon ground cayenne pepper
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1 teaspoon black pepper, finely ground
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1 teaspoon salt
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1/2 teaspoon liquid smoke flavoring, I do not use
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16 soft buns, regular
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1 pint creamy Coleslaw, for topping your pulled pork
Instructions
- Switch on the crockpot to the LOW setting.
- Combine all ingredients in a medium mixing bowl (except pork).
- Place pork shoulder in crock pot. Pour sauce over pork to coat.
- Cover and cook with lid on for approximately 8-10 hours on low or overnight. Cook until very tender and falling apart. *I often do this overnight.
- Remove pork from crock and cool enough for handling. When cooled, pull apart with fingers or forks. Put back in crock, keep warm until ready to serve.
- For a thicker sauce, add 1/2 C ketchup and 1/2 C your favorite BBQ sauce.
- Serve on soft buns and smother with a creamy coleslaw recipe#421991.