There’s a simple secret to a tender pork roast that falls off the bone and can be separated with a fork: time. The most delicious pulled pork takes hours of patience and a low, moist heat, the kind that comes from a reliable crock pot or slow cooker. For a delicious serving of your favorite Edmonton meats, follow these simple tips:
Pulled Pork Barbeque in Seven Easy Steps
- Slice a single onion (slice, don’t chop), and place the slices into a warm crock pot.
- Season a four pound pork roast with salt, pepper and about five cloves, and rest the roast in the slow cooker on top of the onion slices.
- Add enough water to fill the crock pot a little over half way, cover, and roast the pork for eight to twelve hours on low heat.
- Take the roast out and toss away everything in the pot (water, onions, fat, bone and cloves).
- Pull the roast into shreds by gently tearing at it with a fork, then place the shreds back into the cooker with two chopped onions and an entire 16 oz bottle of barbeque sauce.
- Turn the heat up to high and cook the contents for two more hours. While you do this, prepare delicious crusty rolls, pickles, and your favorite cole slaw recipe.
- When the onions are nice and soft, take the pulled pork out of the cooker and place it on the rolls. Serve with cole slaw, pickles, or banana peppers to warm up a frosty winter Saturday.