This is one of my hubby's favorite dishes. I make a basic slaw on the side and he tops his sandwich with it. Served on a hard roll you can't go wrong with this recipe. I also use the leftovers for carnitas (pork tacos). It comes out juicy and tender every time! Enjoy :)
**You can skip the brine and move on to the other steps of the recipe if you like. It comes out just as tasty!
Blue Ribbon Recipe
This may be one of the best Crock Pot pulled pork recipes we've had. It's a little bit of the process if you do the brine, but worth the extra step. Cooking the pork shoulder in the Crock Pot makes it extremely tender. The meat is sweet, a bit smoky, and has a little kick to it. You can serve this in its own juices - no BBQ sauce needed. We tried it on a bun with slaw - so good. The leftover meat would be great mixed into macaroni and cheese or used for nachos and tacos.
Add pork roast to brine over night in refrigerator. Either place in a large freezer bag sealed or a large bowl covered tightly.
Remove from fridge and brine. Pat dry with paper towels. Rub generously with dry rub. Reserve leftover rub for later.
Place onion quarters, liquid smoke, and half a can of Coca Cola in the bottom of the Crock Pot.
Place pork shoulder/butt on top with fat side facing up.
Cover and simmer on high for 7-8 hrs or until pork falls apart with a fork and bone slides out. Shred the cooked meat.
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