Tuesday, March 3, 2009

Pulled Pork BBQ

6 lb bone-in pork roast or fresh picnic ham*
2 cups water
1 large onion, sliced

Place pork roast in slow cooker; add water and onions.  Cook, covered, on low for 8-10 hours. Drain the roast and discard the liquid.  Let stand until slightly cooled.  Remove pork from bone, removing any excess fat.  Shred pork and return to slow cooker.

BBQ Sauce:
1 cup ketchup** 
1/2 cup packed brown sugar
6 tbls vinegar
2 tbls fresh lemon juice
1/4 cup Worcestershire sauce**
2 tsp prepared mustard
2 tbls chili powder
1 onion, chopped

Combine ketchup, brown sugar, vinegar, lemon juice, Worcestershire sauce, mustard, chili powder, and chopped onion in bowl; mix well.  Pour mixture over shredded pork and gently mix. Cook, covered, on high for 3 hours or low for 4 hours.  Serve with buns.  Serves 10-12.

*Can substitute approx 4 pork tenderloins for the pork roast if desire a leaner cut of meat.  
**For saucier BBQ:  use 1 3/4 cups of the ketchup and 1/3 cup of the Worcestershire sauce. 

Freezer Method:  Prepare BBQ as directed.  Let cool.  Scoop mixture into gallon or quart size freezer bags. Remove all air, seal, and freeze.

Serving Day:  Thaw BBQ mixture and gently heat in skillet.

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