RECIPE SUBMITTED BY Donna Keegan
Pulled Pork
1 small onion, finely chopped
1 boneless pork shoulder roast (2½ pounds)
1 bottle barbecue sauce (18 ounces)
½ cup water
¼ cup honey
6 garlic cloves, minced
1 teaspoon seasoned salt
1 teaspoon ground ginger
8 submarine buns, split
Place onion and roast in a 5-quart slow cooker. In a small bowl, combine the barbecue sauce, water, honey, garlic, seasoned salt, and ginger. Pour over meat. Cover and cook on high for 5-6 hours or until meat is tender.
Remove meat; cool slightly. Shred meat with two forks and return to the slow cooker; heat through (about 15 minutes). Serve on buns.
1 small onion, finely chopped
1 boneless pork shoulder roast (2½ pounds)
1 bottle barbecue sauce (18 ounces)
½ cup water
¼ cup honey
6 garlic cloves, minced
1 teaspoon seasoned salt
1 teaspoon ground ginger
8 submarine buns, split
Place onion and roast in a 5-quart slow cooker. In a small bowl, combine the barbecue sauce, water, honey, garlic, seasoned salt, and ginger. Pour over meat. Cover and cook on high for 5-6 hours or until meat is tender.
Remove meat; cool slightly. Shred meat with two forks and return to the slow cooker; heat through (about 15 minutes). Serve on buns.
COMMENTS FROM TRIED AND TRUE ON FACEBOOK
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Valerie Smith Love pulled pork . Had it last week for dinner one night. I find the sauce is really runny so when I take the meat out of the slow cooker I put the liquid in a sauce pan and reduce it ,then pour over the meat. YUM!
Michelle Bolt Riffe I like this recipe I have one but it wasnt this good it just had the onions and bbq sauce and you used pork tenderloins for it -
Beth Johnston I cut small slits in the pork before placing in the crockpot and place the garlic cloves into the slits. Gives it more flavor
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