Featured Pinch Tips Video
- 5-6 lb
- pork shoulder or pork butt
- 1-2 can(s)
- beef broth
- 1 large
- onion -quartered ( optional)
- 3 clove
- garlic -chopped
- garlic salt, onion powder, pepper to season meat
- 1-2 bottle
- sweet baby ray's honey bbq sauce
- 1 Tbsp
- yellow mustard
- 1 Tbsp
- white vinegar
- 3 tsp
- worcestershire sauce
- 3 Tbsp
- brown sugar
- 1/2 tsp
- favorite hot sauce
1Season Pork on all sides and put in crock pot,
pour broth into the Crock pot until the pork is covered, throw in the quartered onion ( optional) & garlic on top.
2Cover and cook for 8 hours on low.
3-Take pork out (It should be so tender it falls off the bone)
4-Remove half of the liquid in the pot but leave the remaining half (plus onions-if you added them) alone.
5-Shred pork and remove as much fat as you can. (I do this on a cookie sheet so I can just throw the shredded pork back into the pot as I go while leaving the fat behind)
6Then add the 1-2 bottles of Sweet Baby Rays Honey BBQ Sauce to shredded pork in crock-pot (It has to be this sauce, I've used other brands and it doesn't Taste the same)
7Then add the Worcestershire , Vinegar, Mustard, Brown Sugar & Hot sauce to meat..mixed to coat- add personal adjustments as needed.
8Let simmer on low for at least another hour. Serve on top of rolls. I serve Coleslaw & Baked Beans Beans as sides..