Meats

Southern Pulled Pork

16 Servings

2 tablespoons butter
4 pounds boneless pork shoulder
2 tablespoons Creole seasoning
2 medium onions, chopped
8 cloves garlic, crushed
8 cups water
2 tablespoons liquid smoke flavoring
3½ cups favorite barbecue sauce, or to taste (see note below)

Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet and transfer to a slow cooker.

Add the onion and garlic to the skillet and cook for a few minutes until tender. Stir in 2 cups of the water, scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Add the remaining 6 cups of water, and stir in liquid smoke flavoring.

Cover and cook on high for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker and shred, and discard the cooking liquid in the crockpot. Add BBQ sauce to the pork and return to the slow cooker to keep warm while serving. Eat plain or on a bun.

Makes 16 ½-cup servings.

Note: For our BBQ sauce we combine 2¼ cups of Sweet Baby Ray's Original and 1 cup of Jack Daniel's Spicy Original. Nutrition and Weight Watchers calculations are for the pulled pork only, and don't include rolls/bread.

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