This is what we’re having for dinner later. Today is my birthday, but I don’t feel like whipping up anything fancy. Pulled pork is everyone’s favorite, so I had the pork in the slow cooker early in the morning. The Apple – Craisin Coleslaw was made a few days ago and finally, I’ll be able to try the barbecue sauce my sister sent me.
I leave you first with these photos and the recipe while I look for table linens. I will also be posting the Apple Craisin Coleslaw in my next post.
- 4 pounds pork shoulder roast
- 5 to 6 whole cloves
- 3 tablespoons Barbecue Seasoning
- 2 red onions, thinly sliced
- 2 cups water
- 1/2 cup beer
- 16 ounces barbecue sauce
- Stud the roast with cloves and rub with barbecue seasoning. Place roast in crock pot or slow cooker and top with onions. Cover roast with water and beer and slow cook for 8 to 10 hours. Remove pork, discard cloves and layer of fat as well as any water and grease remaining in pot. When pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the crock pot along with the barbeque sauce. Heat for 1 to 2 hours. Serve on your favorite roll.
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