I’ve told you before how much I love barbecue. Growing up in North Carolina, barbecue was always serious business. And as I’ve told you before…the Western Carolina style kills the Eastern Carolina style of barbecue. Seriously. It does. You know I also love to simplify things. Smoking meat takes a lot of time and effort. It’s certainly worth it. But when you’re running short on time and effort, I’ve got a much easier, yet equally delicious version for you. This is another one of those Church cookbook recipes that I absolutely love. I worked as the Administrative Assistant for our Children’s Pastor at our church in Nashville, and our office manager, Belinda put this recipe in the Church cookbook. She’s an excellent cook, so this probably will not be the last that you hear from her recipes! If you have a crowd you need to feed and don’t want to be too stressed, this is the recipe for you!
Slow Cooker Pulled Pork
1 3-4 lb. Boston butt pork roast
half of a 5 oz bottle Hickory Liquid Smoke
half of a 10 oz bottle of Worcestershire sauce
1/2 cup ketchup
1/4 cup mustard
1/2 tsp celery salt
1 tsp onion powder (or onion salt)
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Set pork roast in slow cooker (fat side up) and season with salt and pepper all over. Mix the rest of the ingredients together and pour over the roast. Cover and cook on low for 8-10 hours. Shred in pot with kitchen sheers or two forks. Serve warm on buns with your favorite BBQ sauce.
Yields: 10-12 servings
Recipes Source: Judson Baptist Cookbook | Belinda Cook