Here's another recipe from my archives - [located at this link - click HERE] It is Pulled Pork and I cook it in my crockpot. This would be great with the Cornbread recipe I posted yesterday. Any changes since the original post are in red.
January 6, 2012
First recipe for the New Year – and I am
keeping it simple. I picked up this recipe from my mother-in-law, so I
don’t know the original origin. I just know that if you like bar-b-que
pork, then this is how you do it.
Shopping List:
- 3 – 4 pounds of pork butt or shoulder (don’t use pork loin – it is too lean)
- Beef broth
- Coffee
- Sweet Baby Ray’s Bar-B-Que Sauce
Pulled Pork
3 to 4 pounds pork butt or shoulder
1 can or 14.5 oz of beef broth [I use 16 oz or 2 cups]
¼ cup strong brewed coffee[I usually double the strength]
salt and pepper to taste
Cut pork if needed to fit into crock-pot. Rub each piece with salt and pepper. Place meat in crock-pot and turn the pot on low. Combine the beef broth and coffee. Pour over the roast. Cook 6 to 8 hours or until the meat is fork tender. Remove the roast from the crock-pot and pull apart with 2 forks. Be sure to double check for small bones. Return shredded pork to the crock-pot on low to hold and serve.
I like to serve this with slaw,
beans, Mississippi Cornbread (see recipe post of October 27, 2011), and
Sweet Baby Ray’s Bar-B-Que Sauce.
Enjoy!
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