Nothing beats slow-cooked pulled pork for a party or gathering. The melt-in-your-mouth pork is shredded and served on sandwiches. It's simple and versatile. If you like heat, add a teaspoon—more or less— of crushed red pepper flakes. For smoky pit barbecue flavor, add some liquid smoke.
- 4 lb pork roast (boneless pork shoulder or Boston butt)
- 2 onions, sliced, divided
- 5 or 6 whole cloves, optional
- salt and pepper
- 2 cups water
- 1 onion, chopped
- 1 bottle (approximately 16 ounces) of your favorite barbecue sauce
- Place one sliced onion at the bottom of the slow cooker.
- Stud the pork roast with cloves, if using. Season with salt and pepper.
- Place the pork in slow cooker on top of the sliced onion. Cover with the second sliced onion and add 2 cups of water.
- Cover and cook on low 9 to 12 hours, or until the pork is very tender and falling apart.
- Remove the pork roast. Remove and discard cloves, bone, and fat as well as any excess liquids and onions remaining in pot.
- When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded. If you make pulled pork often, you might want to buy shredder claws. (Buy Meat Shredding Claws from Amazon)
- Return the pulled pork to the crock pot. Add the chopped onion and barbecue sauce and cover. Heat on high for 1 to 2 hours or until the onions are tender.
- Serve on large, crusty buns with your favorite barbecue sauce. Garnish with dill pickles, thinly sliced raw onion and pickled pepperoncini (Italian banana peppers). Serve with crisp, homemade slaw, either piled on the pork sandwiches or on the side.
In a hurry? Cook the pork roast on high for 4 to 6 hours.
If the barbecue sauce is very thick, add a bit of water just before the pork is ready.