I'm from GA. I can't resist me some good tastin' pulled pork! But when I found this recipe from
Sweet & Savory Food, my mouth was watering. It was easy (the hardest part was picking the meat!) and every ingredient I love!
Ingredients List:
Pork Butt (sometimes called shoulder)
Lawry's Seasoned Salt
Sweet Baby Ray's BBQ Sauce
1 can of dark soda
Sweet Baby Ray's is from Chicago, and is a staple ingredient in my kitchen. Seriously. Ask my husband just how much we've gone through since we moved her (in July).
Ok, seriously. The first time I made this, I didn't know what I was doing picking the meat. I actually did better just randomly picking up something than choosing the meat originally called for. But maybe it was just packaged wrong, who knows. I grabbed a boneless pork roast (I think) the first time. Had no problems, shredded immediately, tasted fantastic, and had minimal fat. The second time I made this, I searched for a pork shoulder, and was disappointed in it. It had MUCH more fat than my liking, plus, it didn't shred... We had to pull it out of the crockpot, and cut/shred it by hand - a huge pain. And seriously? The amount of fat on this piece of meat was ridiculous. It kinda ruined the pulled pork for me.
So whichever you choose... good luck. The meat lady flat out told me no other meat would shred the way it should for pulled pork, but the roast seemed to work. So. Yeah. *shrugs*
This is so easy.
1) Coat meat with seasoned salt. Everywhere. As much as you want.
2) Add BBQ sauce.
3) Pour in dark soda of your choosing (I used throwback Dr. Pepper the first time.) You could honestly probably even use apple juice if you don't want to use soda.
4) Cover & cook on low for 4-5 hours (for 2-2.5 pounds)
5) Drain some of the liquid out, add more sauce if you like your sauce thick, and shred the meat. It SHOULD fall apart with minimum work.
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| I only have one picture because after it was shredded, I kinda forgot about the picture-taking thing. |
It's REALLY good, and it's GREAT for company because you can do it ahead of time, and it can just soak in all the flavor while you do everything else.
We had so much left over last time that I don't think I'll be making it again any time soon - I still have a bag full in my freezer!!