Sunday was BBQ day. My boss at work has been going on about how he found an easy recipe for pulled pork BBQ. Sunday was my day to try it, and I will share my experience with you. This is a crock pot thing, which probably says all by itself that it is easy.
What you need is fairly simple:
Pork shoulder, you are going to have to think about how much you can fit in your crock pot.
Beef broth, or water with the appropriate amount of beef bouillon.
Salt and pepper (I think I have made my stand on salt and pepper clear).
BBQ sauce of your liking.
Um, maybe an onion?
If you do the onion route, chop it up and cover the bottom of the crock pot. I guess the reasoning for the onion is to add a little flavor, but to also prevent any possability of the pork scorching on the bottom. I forgot to buy the onion, was too lazy to run back and get get one, so I did not bother...I had no scorching. Either way, this is the last time you see the onions, they don't go into the end product.
The meat gets cut up some, but no reason to go crazy with it. I cut my rather large 5lbs shoulder into three pieces. Cutting it allows it to cook just a little more evenly, and even more importantly, will help you fit the meat in the crock pot. I added pepper and salt, tossed the meat in the crock pot, and added more pepper and salt. I think all in all, it was probably about 8 turns of pepper out of our pepper grinder (you are using a pepper mill, right?), and even less salt. Bouillon was tossed in, and then water was added to cover the meat. Cover, turn on low, and walk away for 10 hours. Yes, that is right, I said 10 hours. What is the matter? Are you weak? Impatient? Well I was, 6 hours on low and then 2 on high worked for me.
I pulled out the biggest mixing bowl we own, a couple of forks, and the cutting board. I drained the meat, pulled out big slabs on the board, and went at it with the forks. After all the meat was shreaded into the bowl, I added the BBQ sauce and started mixing it all together until it was evenly coated. Then, um, we ate it, and it was mighty tasty.
Some afterthoughts... I am glad I forgot the onion. I don't know that it would have added the right flavor to it, beef bbq maybe, but not pork. I really wish we used bbq sause more. As it is, I think the container we used was the third one we had bought in 5 years of marriage (and several other years living together). We just don't normally have it around. It was kind of a fluke that we had purchased this bottle a couple of weeks ago (when we realized that we did not have any). Anyways, as such, we have not tried a lot of brands or flavors and went with something 'safe': Kraft, mesquite. Me and the wife both agree that there was too much of a vinegar taste to the sauce and that detracted from the bbq. I actually enjoyed the pulled pork more before I added the sauce. So make sure you are in love with the sauce before you utilize it in a meal that is totally dependant on it...meal...I have had bbq everyday since Sunday, and will have more over the coarse of the next couple of days.
Before we make it again, I am going to have to look up some more stuff to do with pulled pork. 5lbs of bbq seems like a good idea until about day 3...and this is day 4.
