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| | | May 4, 2008 | Barbecued Pulled Pork Sandwiches, David | | May 4, 2008 | Picnic Oven-Fried Chicken, David | | Dec 2, 2007 | Reunion 2008 Package, David | | Nov 19, 2007 | November 2007 Newsletter, David | | Oct 15, 2007 | Corvella (Williams) Rosier gets ..., David | | Oct 8, 2007 | October 2007 Newsletter, David | | Jul 27, 2007 | Godby's Davis to play football i ..., David | | Jul 27, 2007 | July 2007 Newsletter, David | | May 21, 2007 | May 2007 Newsletter, David | | Apr 7, 2007 | April 2007 Newsletter, David |
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Ingredients
1 pork shoulder roast (about 2 1/2 pounds)
1 bottle (14 ounces) barbecue sauce
1 tablespoon fresh lemon juice
1 teaspoon brown sugar
1 medium onion, chopped
8 hamburger buns or hard rolls
Directions
- Place pork roast in CROCK-POT® slow cooker. Cover; cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours.
- Remove pork roast from CROCK-POT® slow cooker; discard cooking liquid. Shred pork with two forks. Return pork to CROCK-POT® slow cooker. Add barbecue sauce, lemon juice, brown sugar and onion. Cover; cook on HIGH 1 hour or on LOW 2 hours.
- Serve shredded pork on hamburger buns or hard rolls.
Makes 8 servings
Tip: For a 5-, 6- or 7-quart CROCK-POT® slow cooker, double all ingredients, except for barbecue sauce. Increase barbecue sauce to 21 ounces
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