3 lb. boneless inexpensive pork roast – leg, butt or shoulder
½ cup water
2 tbsp. cider vinegar – a wine vinegar would be fine
2 tbsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. cumin
1 tsp. liquid smoke
1 recipe Easy Pulled Pork Barbecue Sauce – see below
OR Judy’s Barbecue Sauce
Preheat oven to 425 F. Line a shallow roasting pan or other baking dish with foil. Place roast in pan and roast in the oven for 30 minutes. Remove from oven and place in slow cooker. In a glass measuring cup, mix water, cider vinegar, Worcestershire sauce, chili, cumin and liquid smoke. Pour this mixture over the roast. Cook in slow cooker for about 5 – 6 hours or until very tender – a meat fork with go in and out of the roast very easily.
Remove the roast from the slow cooker to a shallow dish (to catch any juices) to cool slightly. Skim off excess fat from the juices in the slow cooker. If there is a lot, depending on your roast, it may be easier to pour the juices into another bowl, skim fat, then return to slow cooker. You should have about ¾ cup of juices – if you have more, remove some and reserve.
Pull pork apart with two forks leaving fairly large chunks and removing visible fat. You may wish to cut very long strands into shorter pieces. Return pork to the slow cooker and pour over about 2 ½ to 3 cups of the barbecue sauce or enough to coat generously. Mix gently and cook another 1 – 2 hours on low or until the pork is very hot.
Serve on soft buns with extra sauce to spoon over the pork. Excellent with coleslaw.
EASY PULLED PORK BARBECUE SAUCE:
1 ½ cups chopped onions
oil for sautéing
4 or 5 cloves garlic, minced or pressed
3 cups ketchup
6 tbsp. dark brown sugar
6 tbsp. cider vinegar
¼ cup Worcestershire sauce
3 tbsp. smoked paprika
½ tsp. Frank’s hot sauce or similar
Saute the onions in a little oil on medium to medium heat for about 5 – 7 minutes until softened but not browned. Stir in garlic and cook another minute or two. Stir in remaining ingredients and simmer sauce about10 – 15 minutes to blend flavours. Can be made ahead and stored in the fridge for several days.