One was so strong on the vinegar, we all gagged while it was cooking; the other two were just average and nothing to write home about.
So when my old high school friend, Sarah, sent me this recipe raving about it’s delicious simplicity, I tried it. And tried it. And tried it. And it has been a hit every time.
In fact, just last week, I made it for our family reunion serving 13 kids and 13 adults and it was scarfed down (the leftovers were made into everything from nachos to quesadillas to pork/avocado rollups).
The recipe is so easy it is nearly mindless but it produces pork that is falling apart in it’s tenderness with a hint of hickory smokiness.
- 3 to 4 pounds boneless pork shoulder (I’ve also used boneless pork loin – not tenderloin – but pork loin with good results)
- 1/4 teaspoon fresh ground pepper
- 1/4 teaspoon salt
- 2 cups water
- 1 tablespoon hickory flavored liquid smoke
- 2 cups barbecue sauce
- Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
- Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.
Recipe Source: adapted slightly from my lovely friend, Sarah M.