I had a crazy day yesterday! I had to spend the day at my daughter’s Polish Dance recital AND get dinner ready for my Pinochle night! Bring on the “easiest, don’t have to be tending a pot” dinner around! This pulled pork recipe only needs time to turn into a yummy feast for a lot of people. You stick it in the pot first thing in the morning and pull it out 1/2 an hour before you need to eat. Even a caveman can do it! (Don’t sue me, car insurance companies!)
My daughter, Andie, swears that if you pile coleslaw and potato chips on the sandwich it transcends into ethereal goodness… I just like it piled with coleslaw. Leftovers freeze beautifully, so make a lot! Everyone loves this pulled pork, so give it a try, I know you will make it again!
Crock Pot Pulled Pork
1 Pork shoulder as big as your crockpot will fit. (6-8 lbs)
Montreal Steak Seasoning or any meat seasoning you like… (note: I always add some of my brother Rick’s smoked kosher salt)
2 large onions sliced
2 cups of beer, ginger ale, root beer, or any pop
3 cups of your favorite Barbecue sauce
4 T cider vinegar
Put half the onions on the bottom of the crock pot, rub the pork shoulder with the seasonings and put in the crock pot. Cover with the rest of the onions and pour the beer or pop right over the top. Cook on high for 8 hours. Dump the contents of the pot into a strainer over the sink. Discard the bone and any fat you see. Return it all to the pot and shed the meat with two forks. Pour the Barbecue sauce and vinegar in with the shredded pork and cook on high for 1/2 and hour. You can turn it down to warm and leave it in the crock pot for serving.