When the weather outside is less than ideal for smoking your pork shoulder roast threw it into the slow-cooker for perfectly moist pulled pork.
This is my go to pork recipe. It makes wonderful BBQ sandwiches and we use it for our traditional Southern New Years Day meal of pork, greens and black-eye peas.
Begin by trimming the roast of all excess fat. Place the roast in the slow-cooker and top with one cup of BBQ sauce. Cook on low for 4-6 hours.
At this time, remove the roast from the slow cooker and allow to cool covered for 30-45 minutes.
Using two forks, shred the meat, removing any fat pockets as you go. Add the remaining BBQ sauce to the meat until the meat has the desired moisture. (The amount of sauce you will use will vary by the size of the roast, but plan on using most of it).
At this point you can serve it as is at room temperature, or you can heat it in the oven. To heat, it place all the meat is 9×13 dish and bake covered at 350 for 45 minutes.
Another wonderful thing about this recipe is it freezes well. I freeze family size portions in zipper bags. Then, when I need some I thaw the amount I need. I then wrap it in a foil pack. Place the foil pack on a baking sheet and heat it at 350 for 20 – 30 minutes.
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