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 Click to follow The Southern Lady Cooks on Facebook. Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below.
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