This recipe for the slow cooker is not only easy ... it rivals BBQ restaurants ... and WINS! It's Gluten Free and Dairy Free too. Eat it up ... FOR REAL!
Gather the ingredients.
Put the pork shoulder in the slow cooker, cutting the roast to fit if necessary.
Add the water (or other fluid) and sprinkle pork lightly with kosher salt, freshly ground black pepper, and cayenne pepper if using.
Cover and cook on LOW for 8 to 10 hours.
About 1 to 2 hours before serving, drain off excess liquids, shred the meat, and discard any excess fat and bone.
Return the meat to the slow cooker and pour about 1 cup of barbecue sauce over the meat. Continue cooking for 1 or 2 hours longer.
Serve the shredded barbecue pork with split toasted buns, beans, and coleslaw, along with extra barbecue sauce on the side.
Aside from sandwiches, pulled pork makes a tasty addition to a mac and cheese casserole (Gluten and Dairy Free of course!), or use to stuff egg rolls, wraps, or biscuit cups. I've also been using it this week as a topper for salad with vegan ranch dressing and extra BBQ sauce. OH ... and it's great to freeze too (I'm doing that today with the extra).
0 servings
4 ounces