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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pulled Pork Recipe

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This recipe for Pulled Pork is from My Recipes are Better Than Yours..............., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Large Pork Shoulder (Boston Butt Roast)
2 Large Spanish Onions
2 Cups of Root Beer (Approx.)
Salt and Pepper
Garlic Powder
Onion Powder
Paprika
Liquid Smoke
Directions:
Directions:
Rub your Butt (if you choose to) up to 2 days before you are cooking the pork. If you aren't rubbing your butt, season with salt, pepper, garlic powder, paprika and onion powder. When ready, slice onions and layer one half of the slices on the bottom of a heavy bottom dutch oven. Put the roast on top of the onions and top with the other half of the onions. Pour root beer over the meat so that it is about half way up the side of the meat. Pour in a tiny bit of liquid smoke (⅛ tsp). Cover and cook in a low oven (250 to 275) for hours. When the meat is tender enough that you can pull it apart, take it out of the oven and let it sit for an hour or so. When cool, put in the refrigerator overnight. The next morning, skim off the solid fat and take the meat out, reserving the juice from dutch oven. Discard the fat and bones and shred the meat. Add the meat back to the dutch oven and moisten with some of the sauce. I then add sweet baby ray's barbeque sauce until I have the consistency that I like.
Personal Notes:
Personal Notes:
I like to buy the bone in roast for better flavor, but it is a bigger hassle making sure there aren't any bone fragments in your finished product.

This can be done just as easily in your croccopot !

 

 

 

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