- 4 lbs pork butt or shoulder roast
- 2 large onions
- 1 can 7-up or Sprite
- 1 small bottle Sweet Bay Ray’s barbecue sauce
Cut the onions into small chunks and put one of the onions in the crockpot. Put the roast in and cover with the other onion. Pour the 7-up or Sprite over the top. Put the cover on and cook on low heat for 10 to 12 hours. Don’t be lifting the cover to peek… it will cook fine without you looking at it. Lifting the cover off causes a lot of heat loss and slows down the cooking.
After the pork is totally cooked, turn your crockpot off, and remove the pork from the crockpot, setting it in a large pan or on a cutting board. Remove the onions from the slowcooker using a slotted spoon and set them aside. You can leave the liquid in the crockpot if there isn’t more than a cup. Strain it to make sure there are no bones or gristle left behind.
Now, start pulling the pork apart. I like to cut the roast in half, then start shredding it with two forks. Pick out any pieces of gristle or bone you run across. Be sure you don’t have any really long strings of meat. When the pork is all pulled apart, put it back in the slow cooker along with the cooked onions.
You can add your barbecue sauce now and stir it all together. Even though the ingredients say to use a small bottle, buy a bigger bottle in case you want to add a little more sauce to the pot, and you’ll want a little on the side to serve.
Put the cover back on your crockpot, and turn it back on to low and cook for about 3 hours, but you can let it cook as long as 5 hours if necessary for the timing of your meal.
When you’re ready to eat, have good buns or hard rolls ready. You’ll also want to have a little warmed barbecue sauce on the side, as well as hot pepper sauce, and yellow mustard. Of course if you’re serving your pulled pork sandwiches in true Southern style, be sure to have the ultimate garnish for your sandwich… cole slaw! Enjoy!
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