Ingredients: |
Ingredients: 4 to 6 pounds boneless pork shoulder or butt (or 5 to 7 pounds bone-in)
½ tablespoon salt
½ tablespoon pepper
1 yellow onion (optional)
1 medium carrot, roughly chopped (optional)
3 stalks celery, roughly chopped (optional)
4 cloves garlic, smashed (optional)
1½ cups liquid - chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids
2 to 4 tablespoons liquid smoke (optional)
1 to 3 tablespoons mixed spices of cumin, paprika, brown sugar and dry mustard
BBQ sauce - if planning to use for pulled pork sandwiches
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Directions: |
Directions:1. Trim the pork: Trim off any large pieces of fat from the outside, but leave small pieces and the interior fat. If using boneless pork, cut the pork into several large fist-sized pieces. If using bone-in, leave the pork as is, on the bone.
2. Season the pork: Sprinkle the pork with salt, pepper, and spices. Rub the seasoning into the pork with your fingers so the meat is evenly coated on all sides.
3. Add the vegetables (if using): Onions, garlic, and other vegetables also deepen the final flavor of the pork, but are optional. If using, nestle them around the pork in the crock pot.
4. Add the liquid: Pour the liquid and liquid smoke (if using) over the top of the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.
5. Cover and cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours.
6. After done cooking take pork out, and shred meat using two forks.
7. I use this meat for a variety of things - BBQ pulled pork, pizza, tacos, etc. It's so delicious! |
This recipe for Favorite Barbecue-spiced Pork Shoulder Roast is from