Shredded Pork BBQ from FIA
Adapted from Source: AllRecipes.com
3-4 pounds pork shoulder
1 onion, sliced
2 cloves garlic, minced
1/4 cup brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup ketchup
1 1/2 cups BBQ sauce (recommended: Sweet Baby Ray’s)
1/4 cup Worcestershire sauce
1. Cut boneless pork shoulder crosswise into 1/4 inch slices. Partially freezing it will make slicing easier.
2. In the slow cooker, combine all of the ingredients except the pork, stirring to combine.
3. Add the pork and turn around/stir to coat the meat with the sauce.
4. Cook on Low for 8-9 hours, skim off fat, and then allow to cook another 30-60 minutes with the lid off if you feel like the sauce is too watery. Add more BBQ sauce to taste if you’d like.
Note: This makes a nice shredded BBQ with a thin sauce – not a thick, gloppy one. That’s what I prefer, so I loved it!