Another crockpot success - pulled pork!

So, today went, well, interestingly - is that a word?? Anyhow, the homemade Christmas card design I had in my head was a bust, so I had extra time to spend making sure the pulled pork came out just right;) This is an adaptation of a recipe actually taught to me by my husband (thanks babe!) - so easy, smells good, and we'll have enough for leftover sandwiches for a few days :)

You will need:

1 pork roast shoulder or butt - we used the butt tonight, and ours was 3.75 lbs bone in
1 white onion, chopped
1/3 cup ketchup
2 tbsps yellow mustard
1/2 cup cider vinegar
1 tsp salt
1-2 cups bbq sauce
hamburger or bulky rolls - any kind of roll really that you will enjoy this gloppy mess on
your preferred kind of sliced cheese - we used American cheese from the Stop and Shop deli

Let pork defrost, if frozen, overnight. It takes about 40 minutes to prep, and 8 hours on low to cook in the crockpot, so if you want to be having dinner by 6:30pm, start at about 9am (this is on a Sunday where I can sleep till 9am, not 5:45!!).

Ready to start, let's go! Cut pork off of the bone and into chunks, about 3 inches long, but really the chunk size doesn't matter as long as they are not too big. Place pork into your slow cooker. Add onion, ketchup, mustard, vinegar, salt, and pepper.



Cook on low 8 hours OR after 3.5 hours on low, put on high for 2 more hours = 5.5 hours.

Use a fork and knife to shred the pork inside the crockpot. If it had too much liquid, strain in a strainer. Stir in bbq sauce and any other additives you may like - for us, we use, of course, crushed red pepper:)



Now scoop the mixture into your roll, cover with cheese and enjoy with your favorite side - honey glazed carrots, chips, salad, whatever you would like:)

Thank you to my husband for introducing this lovely meal to me many years ago:)

Now, back to fuming about the cards, some tollhouse pie (thanks mom!), and checking and checking the papersource site to see when my shipment is coming;)