The last time I made pulled pork, I was a bit disappointed. The taste of the roast was great but the meat wasn’t tender enough to shred. After consulting with my coworker, Micah, I learned you have to cook pork low and slow. So when Micah gave me a vat of his homemade BBQ sauce last week, I thought it would be the perfect time to try another pork roast. With the help of Garrett, I got it right this time.
- 3 lb. boneless pork loin roast
- Marlboro Man Dry Rub
- BBQ sauce
- 1/2 c. water
- Mix two tablespoons BBQ sauce with water in the bottom of a crock pot. Pat the rub onto the roast until the roast is covered and place the roast into the crockpot. Cover and cook on low for five hours.
- Remove from the crockpot and place on a cutting board. Shred the pork using two forks to tear and separate the meat. Place the shredded meat back in the crockpot. Add enough BBQ sauce to saturate the meat. The meat should be covered but not soaking in sauce. Cook over low until the sauce has been absorbed into the meat, about half an hour or hour. If necessary add additional sauce or water.
- Serve on a bun with additional sauce and coleslaw, if desired. Or eat straight from the crockpot.
They say you should never remove the lid when cooking in a crockpot. I always do and it never seems to be a problem. I like crockpots because you can pretty much set it and forget it. Garrett and I were busy making all our other dishes while the pork cooked itself. You can’t beat a dish that cooks itself.