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Reviving this old thread.
I really like this one from Williams Sonoma:
http://www.williams-sonoma.com/recipe...Great in the Fall or Winter weather with a side of broccoli-cheddar soup. Mmmm.
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Hank Hanover
Nov 28, 2012 06:49 AM
Slow Cooker Pulled Pork
Ingredients:
3 1/2 - 4 lb. Package pork carnitas (chunks of Boston butt roast) You can use a whole bone in boston butt if you like.16 ounce jar of barbecue sauce
12 ounce bottle of beer
8 ounce can of pineapple juice
pork rub consisting of onion powder, garlic powder, chili powder, smoked paprika, and black ground black pepper
1 large or 2 medium onions rough chopped
Directions:
Put onions in bottom of slow cooker. Rub pork rub onto chunks of pork and put in crockpot.
Add barbecue sauce, dear, and pineapple juice to crockpot. Put the lid on and set too low for eight hours.
Remove pork to separate plate to cool. While pork is cooling. Strain and defat 4 cups of braising liquid. Put this liquid in a saucepan on medium heat and reduced to 2 – 3 cups. Be sure to bring liquid to boil to kill any lingering bacteria. Adjust sauce to taste. It may be necessary to add vinegar if the sauce is too sweet. It may need liquid smoke. You may want to add more barbecue sauce to thicken it. If you don't wish to use more barbecue sauce you could thicken the sauce with a teaspoon of cornstarch in a slurry.
Use two forks to shred pork. Discard excess fat. Add some of the braising liquid to the pork and mix. Serve on hamburger buns with a ring of sweet onion and some relish.
