Pulled pork is made with Boston butt, bone-in shoulder blade
roast. You can save at least $.60 a pound by buying the roast and slicing the meat yourself. The
roasts are large, so plan on leftovers if there are fewer than four people.
Since there are few bones in this cut, I add some pork ribs with bone-in. For even more
meat, add a few slices of country ribs.
Using a slow cooker is second best to smoking or grilling slowly on the BBQ. Cook on low for 8 hours, or
if time is a factor, use high heat to speed cooking at the end.
- 3-6 pounds of various cuts of pork, as noted above, depending on number of servings needed.
- 1 whole onion, sliced
- 1-2 carrots, peeled and sliced in thirds
- medium ground black peppercorns, to taste
- 1/2-1 cp water, not enough to cover, but enough to have a reserve of liquid left
When meat is fully cooked, remove to a plate and turn slow cooker heat to warm.
Pull meat from bones, remove any fat, and shred moderately, using two forks.
Keep meat warm in slow cooker with reserved liquid,if necessary, till ready to serve.
Serve, drained, with Shirls' BBQ Sauce.