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BBQ Pulled Pork

INGREDIENTS

  • 1 1/2 cups ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup red wine vinegar (apple cider vinegar)
  • 2 tablespoons prepared Dijon-style mustard
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon liquid smoke flavoring
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 (4 pound) boneless chuck roast (4 jin lean pork)

DIRECTIONS

Toss everything in the crock pot for 8 hours.

OR

  1. In a large bowl (or crock-pot), combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
  2. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours. (add meat and stir everything up)
  3. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

2007-07-04@08-50-52
Just make the sauce in the crock-pot for minimum clean-up, throw the meat in and cook it on low for 8 hours.

2007-07-04@08-55-59
This is our couldn’t-live-without-it Chinese crock-pot. It translates as a “soup cooker” in Chinese.

2007-07-04@13-52-15
After 8 hours, the pork pulls apart very easily. Ready for sandwiches!

1 comment to BBQ Pulled Pork

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