You bet'cha!
Ingredients
- 4-5 pound pork shoulder
- 1/4 cup of water
- 2 large yellow onions (softball size)
- 1/2 teaspoon garlic, chopped
- Crock pot (with Low and High settings)
- 24 oz. of your choice of BBQ sauce
Directions
Place Pork shoulder in crock pot. Add garlic and 1/4 cup water. Quarter-cut 1 onion and place quarters of onion at 4 locations around shoulder. Place cover on crock pot and cook for 6 hours on LOW setting.
Remove shoulder from crock pot, discard all water, garlic and onions. Place shoulder on plate, remove all fats, bone, etc. Pour enough B-B-Q sauce in crock pot to lightly cover bottom. Layer pieces of shoulder in crock pot, then sauce, more shoulder, (sauce, shoulder pieces, sauce, shoulder pieces, sauce, shoulder pieces and sauce last). Quarter-cut remaining onion and place quarters of onion at 4 locations around shoulder. Cook for 4 hours on HIGH.
Remove shoulder from crock pot and serve on buns (Memphis style: add cole slaw and splashes of Louisiana Hot Sauce).
Another serving tip: When having Spaghetti with meat sauce, allow for large serving of B-B-Q to accompany the meal. In Memphis, it's called "Half 'n Half." (1/2 plate spaghetti; 1/2 plate bar-b-q).
Cooking tip: if desired for lunch tomorrow, plug crock pot into Appliance Timer and have it set to turn "on" at Midnight and "off" at 6 AM.
By Cajun62234 from Collinsville, IL
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