Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Carolina Crock Pot Barbecue




Source of Recipe


Internet


List of Ingredients




3-1/2 pounds boneless pork loin roast

1 cup bottled barbecue sauce (see note below), plus more for serving at the table (I use Hunt's Hickory BBQ Sauce)

I add 1 teaspoon of Liquid Smoke


Recipe



Trim visible fat from the pork and cut the meat in half, placing the pieces side by side in a slow cooker.

Pour the barbecue sauce (thinned, if necessary; see note below) over the meat. Cover and cook on low (200 degrees) for 8 to 9 hours.

Remove pork from the slow cooker and place on serving platter. Using two forks, pull the meat into shreds. (The meat should be very tender, so this will be easy to do). Put the shredded pork in a serving dish and spoon enough of the sauce from the crockpot over the meat to moisten. Serve at once on buns or rolls. Serve extra barbecue sauce at the table.

Makes 8 servings

Note: If your favorite barbecue sauce is the consistency of ketchup or thicker, thin with water until it will pour in a thin stream to ensure that the meat is coated with sauce. You won't need to thin the sauce for passing at the table. The pork may be prepared up to 2 days ahead and refrigerated; leftovers may be frozen up to a month.

In the South, barbecued pork is traditionally served on a large bun with cole slaw on top of the meat.