A recipe for pork cooked with barbecue sauce in a crockpot then shredded and used for sandwiches.
Course
Main
Cuisine
American
Servings4people
AuthorRenee
Ingredients
3to 4 pound pork butt roasttied
1onion
18ouncesbarbeque sauce
Cornstarchoptional
Texas Toast or Hamburger Buns
Pickle slicesoptional
Instructions
Place the pork in the crockpot. Slice the onion into 1/2-inch rings and place the rings on top of the pork. Pour the sauce over the onions and pork. Place the cover on the crockpot and cook on low for 6 to 8 hours.
Remove the pork from the crockpot and set aside. Strain the sauce into a gravy separator. Discard cooked onions. Let the sauce sit for a few minutes to let the grease/oil float to the top. Pour the sauce only into a saucepan and discard the grease/oil. If you do not have a gravy separator then pour the sauce into a saucepan and skim the grease/oil from the top. Cook the sauce on medium for about 20 to 25 minutes to reduce the sauce.
Remove and discard the tie. Using 2 forks, shred the pork. Discard any bits of fat (only use the lean meat).
If the sauce is too thin or you prefer a thicker sauce, stir about 1 teaspoon of cornstarch into 1/4 to 1/3 cup cold water. Pour the cornstarch water into the sauce, whisking as your are adding it. Bring to a low boil, stirring occasionally.
Toast the Texas Toast (or hamburger buns). Place shredded pork on 1 slice of toast. Top it with sauce and pickle slices and another slice of toast.Enjoy! Leftover pork and sauce can be frozen for future use.
Recipe Notes
A recipe for pork cooked with barbecue sauce in a crockpot then shredded and used for sandwiches.