Traveling down South you can always guarantee that you’ll be able to find a few certain foods at any truck/rest stop, diner, Denny’s, etc…grits and bbq pulled pork. And let me tell you, if, when traveling with my parents as a child (always by car), a place didn’t have bbq pulled pork, my dad would not be a happy camper. This one is WAY up on his list favorite foods…right up there with chicken parmesan. And funny enough, my mom never ever made this while I was growing up…and I’m not so sure why, because it is SO easy to make!! HELLO CROCKPOT!!!
I pulled my gleaming almost-never-used crockpot out the other day from one of my spare bedrooms (which is acting as a makeshift small kitchen appliance overflow/storage area) and cranked it all the way up to low 😉 earlier this week. I had bought a 6 pound pork shoulder at the grocery store over the weekend and was bound and determined to make some kick-ass pulled pork this week. And what a treat this was!!! To come home to a great-smelling home and not have to worry about preparing a whole meal after a long day was the best! The pork was tender and so tastey that I think Kyle sneaked back for thirds!
BBQ Pulled Pork
1 large pork shoulder or butt (bone in)
2 tbsp olive oil
2 onions, sliced
4 cloves of garlic, smashed
1/2 cup water
1 1/2 bottles of your favorite bbq sauce (I used Sweet Baby Ray’s Original)
In a heavy stock pot or dutch oven, heat olive oil over medium-high heat. Trim off some of the visible fat, but not all. Lightly brown all non-fat sides of the meat in the heated oil.
Place onions, garlic and water in the bottom of crockpot. Transfer browned pork to crockpot and place on top of onions and garlic. Cover pork and onions with bbq sauce. Cover crockpot and cook for 8 hours on low.
When finished cooking, remove pork from crockpot and shred with two forks. Combine shredded pork with remaining bbq and onion mixture. Serve alone, on hamburger buns or on hard sandwich rolls.