Down Home Pulled Pork
I started by making my own sweet and tangy Bar-B-Que sauce. (And for those who don't live in the States there is a difference between Bar-B-Que and Barbecue.)
In a small sauce pan on medium heat blend:
1/2 cup of ketchup
2 tbsp brown sugar
2 tbsp apple cider vinegar
2 tbsp minced red onion
1 tbsp prepared yellow mustard
1 tsp minced garlic
1/4 tsp salt
2 dashes chipotle hot sauce
2 dashes ground black pepper
Bring it to a simmer stirring occasionally and then turn off the heat and allow it to cool.
Then I prepped a 4 lb boneless pork shoulder roast (netted) by rubbing it generously with smoked paprika, onion powder and garlic powder. Massage the meat and get that rub in there.
Place the roast in the bottom of a 5 qt slow cooker. Poor the bar-b-que sauce over the roast.
Layer in the following in equal amounts:
1.5 lbs baby dutch yellow potatoes cut in small chunks
8 oz sliced white mushrooms
10 oz crinkle cut carrot slices
Slowly poor in two cans of Coca Cola (12 oz each).
Cover the slow cooker (it will be right to the top). Turn the slow cooker onto low heat and wait 10 hours. If anyone tries to lift the lid early, smack their hand hard with a wooden spoon.
Spoon all the veg out into a bowl with a slotted spoon and pull the roast out and place it on a platter. (I use the big spoon underneath and a long tine carving fork through the side of the roast.) Using the carving fork and a large serving fork (or the carving fork and metal tongs) pull the pork into thin shreds. It won't be difficult, all that slow cooking in the coke makes it melt apart tender.
Serve on a plate and dress with extra jus from the slow cooker or use the jus to make a quick gravy before serving.
Make another batch of the bar-b-que sauce for the next day when you have the pork on a bun for sandwiches...