liced Onion for 2 hrs, Crock Pot set to LOW, uninterrupted. Some
ne onion and place in crock pot.
Put in the roast
ne onion and place in crock pot.
4. Put in the
ny visible fat from the pork shoulder.
Rub the seasoning
few hours, overnight is best.
in a bowl, combine
he quartered onions in a crock pot.
Combine brown sugar, paprika
ide.
Place roast in crock-pot.
Add bay leaves and
if using).
Trim the pork as needed and cut into
For the pulled pork:
In a small bowl,
- For this recipe I used a 6-qt crock pot that comes equipped
Salt and pepper roast very well. Place in a crock-pot. Cover with water and onion. Place on medium heat and cook overnight. When roast is done, shred meat. Do not chop! Cover completely with the wildfire sauce. Place this in crock-pot on low. Serve on a fresh roll or bun, piled high and covered with Country Cole Slaw (found in salad section).
n the bottom of the crock pot.
Lay hunk o' pig
0 minutes. I know what crock pots say about beans and
n a bowl.
Place pork shoulder in a large roasting
I like to use a crockpot liner for this. Take Boston Butt and place in crockpot.
Cover meat with brown sugar. I usually make it about 1/2 inch thick on top and stick some to the sides.
Pour Worcestershire sauce over meat and down the sides until the bottom of the crockpot is JUST covered.
Cover and cook on low in crockpot for about 8 hours.
When finished, shred with two forks, add some of the juice from the crockpot to the meat, then add as much BBQ sauce as you would like.
4 hours.
for the pork:
combine the first 5
For the crock pot/slow cooker method; in a
Pork -- In a large saute pan
Spray inside of crock pot with non-stick spray (I use canola).
Add all ingredients to crock pot (may add raisins and/or cranberries in the morning - depending on texture preference.
Turn to low setting.
Cook for 8-9 hours (turn on last thing before bedtime).
Set a cast iron Dutch oven over hot coals. Heat butter until melted. Add onion; cook, stirring often, until soft and deeply browned in parts, 5 to 7 minutes.
Pour salsa and chicken stock into the Dutch oven; bring to a boil. Layer in 1/2 of the chips, Cheddar cheese, and pulled pork. Repeat with the remaining chips, Cheddar cheese, and pulled pork (see Cook's Note for recipe link). Cover and cook until cheese is melted, about 5 minutes.