Source of Recipe
Easy barbecue for sandwiches or for forking right out of the plate.
List of Ingredients
Any kind of pork...a boston butt roast, pork chops, sirloin pork roast or chops
salt & pepper
Your favorite barbecue sauce (Bull's Eye is good, any will do)
Wash and salt and pepper the meat. You can brown the pork roast or chops in a little oil in a skillet or don't brown it. Not a big difference. I usually brown mine a little...just don't cook it done.
Place it in a crock pot on low with about 1 cup water and 7 or 8 sprinkles of Liquid Smoke for about 6 or 8 hours.
Check for doneness. Remove from crockpot, cover (so it won't dry out) and cool. Remove any bones as these will hold the heat and make it take longer to cool. Bones are hot! Remove any fat.
When easy to handle the meat, shred with a fork or your hands (called "pulled" barbecue). Wipe out the crockpot with a paper towel and put shredded meat back into the crockpot. Add a little more water (about 1/2 cup) and pour in your favorite barbecue sauce. You may add a few more sprinkles of Liquid Smoke if you like. Do not overdo the Liquid Smoke! Let simmer on low for at least one more hour for flavors to blend.
Put on hamburger buns for a great barbecue sandwich or eat with a fork. Yum! Yum!
This freezes well if you have any leftovers. Great for a hurry-up dinner later on. You could serve with some coleslaw, dill pickles, chips and iced tea.