BBQ Pulled Pork
- 1 Pork Shoulder, 8 - 10lb
- 36 oz Barbecue sauce
- Granulated Garlic
- Leave any skin or fat on the pork shoulder. Sprinkle all of the shoulder generously with salt, pepper, and granulated garlic.
- Make sure there is a slow cooker liner in the slow cooker.
- Place the pork shoulder in the slow cooker fat or skin side up and close the lid. Set the temperature control on High for one hour. Do not open the lid during this time or afterward.
- Once the pork has cooked for the first hour, set the temperature control on the slow cooker to Low (not Warm) and cook for seven more hours. Do not open the lid during this time.
- At the end of the eight-hour cook time, carefully drain the juice from the bag.
- Line a roasting pan with aluminum foil or place a rack or trivet in the roasting pan.
- Place the pork shoulder fat or skin side up in the roasting pan and either cover with the lid or with aluminum foil.
- Place the roasting pan in an oven set for 250°F and cook for eight hours.
- Place the cooked pork shoulder into a large pot, cover the pot, and put it in the fridge for fifteen minutes until it's cool enough to handle.
- Using your hands, remove all bones, cartilage, skin and fat from the pork in the pot.
- Add the barbecue sauce to the pork and stir well, breaking up the pork as much as possible.
- Place the pot on a burner set to medium heat. Bring to a simmer and allow it to cook for thirty minutes, stirring often to break up the pork further. If the mixture begins to scorch, lower the heat but still continue to simmer.
- Remove from the heat. Serve on hamburger buns or slices of bread. Leftover pulled pork can be spooned into resealable plastic bags and frozen, to be reheated for future meals.
- I'm showing an 8 - 10 lb pork shoulder in the ingredients because that's generally the smallest size you'll find.
- You can find slow cooker liners at most grocery stores in the same area as the plastic wrap and aluminum foil.
- It's doesn't quite work to roast the shoulder in an oven on a baking sheet/sheet pan as the shoulder will release too much juice for the pan and it will overflow into the oven.