Original post October 30, 2011
Wow… this was super good tonight! And, super easy too, thanks to the crock pot! I always buy pork shoulders at Giant when they are buy one get one free and freeze them. I love that there’s no need to defrost before cooking these up in the crock pot. The recipe is below. We had Sister Shubert’s Yeast Rolls with this. If you’re not familiar with these rolls, I recommend you become familiar ASAP. They are great to pull out of the freezer when you need a quick side dish or bread that tastes almost as good as homemade. They are in the freezer aisle sold in bags of 10. I love that because you can just pull out the number of rolls you want, bake at 350 for 5-10 minutes and they taste great. Enjoy!
BBQ Pulled Pork
1 lb pork shoulder
McCormick’s Pork Rub
1 can Coke
Bull’s Eye BBQ Sauce
Reynold’s Crock Pot Liner Bags
1. Place the liner bag in your crock pot.
2. On a plate, place the frozen pork shoulder, fat side up. Rub McCormick’s rub into the pork. Flip the pork and repeat with the other side.
3. Pour the can of coke into the crock pot. Place the pork fat side down into the cooker. (I doubt you really need to do it this way, but fat on meat grossed me out and if I cook it fat side down the fat just falls right off into the liquid when you remove it from the crock pot.)
4. Cover the top of the pork generously with the BBQ sauce. Cook on low for 6-8 hours.
After the cooking time is up remove the pork from the crock pot using tongs. The pork is so tender that it generally falls into pieces, so you may have to do a few dips into the pot to retrieve it! Place in a serving dish and use 2 forks to shred. Use a ladle to scoop out some of the liquid in the crock pot and spoon over top of the pork. Serve with additional BBQ sauce if desired.Or sometimes I ladle out some of the liquid from the crock pot into a serving bowl, add BBQ sauce to thicken it up and then spoon the mixture over top of the pork.