Easy Crock Pot Barbecue Pork
copyright 2001 by Michelle Jones

This crock pot dish is perfect for any summer holiday or picnic, but we make this family favorite all during the year.

Ingredients:

1 large Boston butt pork roast, (buy 2 when they go on sale and freeze one for next month)
2 large onions, sweet if possible
1-2 c. water
2 bottles of barbeque sauce (Bull's Eye Original is our current favorite, but Kraft Honey is great too)

Directions:

Place whole pork roast in a large crock-pot, then adding quartered onions and 1-2 cups of water depending on how large the roast is. Cook for 12 hours on low setting. At least 30 minutes to an hour before serving follow the next steps.

Lift the pork out of the cooker and place into large bowl or strainer. Empty out contents of cooker, you will be putting the pork back in soon. Though it is not necessary to clean the cooker, you can wipe it out with a paper towel if you'd like. The hardest part of making this recipe has arrived. You must pull the pork roast apart, discarding all the fat! You may want to skip this part, but it's so gross to leave the fat in! As you pull the roast apart, you can leave the meat in big chunks or shred it with a fork very easily.

Now there are two ways to do this, and both are good. You can either add the sauce to the pork, and simmer back in the crock-pot for about an hour, or you can serve the shredded pork as is and pour the heated sauce on top. To make sandwiches, which is our favorite way to eat barbecued pork, place the meat on a large sesame seed bun and serve warm. Add a serving of corn on the cob, potato chips, or potato salad, and a big slice of dill pickle on the side and you have a perfect plate of barbequed pork!

Not only does this recipe serve a big crowd, but it freezes well too. Just be sure to keep the pork moist by adding more sauce if necessary.

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