Incredibly simple, simply delicious. Obviously leaner cuts of pork will not stand up to the long slow-cooking process. Even set on low, my slow cooker tends to run hot, so the pork was done well before the 16 hour mark. Since I made this a day in advance, I just put the entire crock into the fridge for easier shredding the next day. By doing so, the fat had congealed and it was easy to de-fat the pork and the drippings. Once shredded and reheated, the meat was served with "Best Carolina BBQ Meat Sauce" (recipe by Tripper), a mustard-based sauce, which perfectly complemented the sweetness of the pork. The leftovers freeze exceptionally well (should there be any) and because this does make a lot, this recipe is ideal for football season.
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Incredibly simple, simply delicious. Obviously leaner cuts of pork will not stand up to the...