TRYING OUT THE NEW CROCK POT

It's red!  Of course, that's what drew me to it.  My old one still works, but this one is prettier and it is oval! 

I was inspired by a couple of online recipes for pulled pork.  Very simple, only three ingredients.  Pork butt (also called pork shoulder or Boston butt), Dr. Pepper (or your other favorite dark cola) and BBQ sauce. I used about a four to five pound pork butt.  Rinse the pork well and place in crock pot. I used 16 oz (2 cups) of Dr. Pepper, pour over pork. Cover and cook on high for about six hours. I carefully flipped the pork over halfway through cooking.  After six hours, prick with fork and make sure the meat will shred.  If it does, it is done. If not, cook a little longer.  Mine was done in six hours though. 

Take the meat out of the crock pot. It tore up just getting it out. Use a couple of big slotted spoons to get it out. If there is a bone in it, find it, take it out and throw it away. Then let the pork cool for about 10 minutes. First, pick off the big fatty pieces and throw out. Then, take two forks and shred, shred, shred.  Pour all of the liquid left in the crock pot into another container and discard it.  DO NOT pour this junk down your sink.  I took mine out in the backyard and poured it on some grass I wanted to kill.  


Next, place the shredded meat back into the crock pot and add a 16-18 oz. bottle of your favorite BBQ sauce.  I used Sweet Baby Rays. Use whatever sauce with the degree of heat that you like.  Cook in the crock pot on LOW for an hour.  

Ready to serve.  Yummy with a side of twice-baked potato!




BBB