We love this pulled pork barbecue made in the crock pot. You can do the same thing with beef roast using this same recipe. Great as sandwiches or as a main dish anytime.1 (5 pound) Boston butte pork roast 1/2 cup water 1 teaspoon salt 1/2 teaspoon black pepper 1 1/2 cups onion, finely chopped 1 teaspoon minced garlic 1/4 cup apple cider vinegar 1/2 teaspoon liquid smoke 1/2 cup tomato ketchup 1/3 cup brown sugar 1 teaspoon Worcestershire sauce 3 or 4 drops tabasco (could use more) 1/4 cup honey 1/2 teaspoon cumin Place pork roast in crock pot with 1/2 cup water, salt and pepper. Cook on low for 6 to 7 hours until roast is tender or high for 4 hours. Remove roast and drain off liquids. (Reserve some of the liquid) Shred roast with a fork and put back in crock pot. Mix remaining ingredients together in a bowl with a wire whisk along with 1/2 cup of drained pork juices. Pour over roast and cook for at least 2 more hours in crock pot on low. Roast should be wet but not soupy. If it looks too dry add a little more of the juice you drained off. This can be done with beef roast, too. Makes 10 to 12 servings and keeps well in the fridge for 4 to 5 days. (I think this gets better each day and love it on a big bun with pickles and Dijon mustard) Enjoy! Don’t miss my recipe for Crockpot Pork Steak Stew. Country Style Ribs and Round Steak and Gravy Don’t Forget to Pin!
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