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BBQ Pork for Sandwiches

Reviewed: Aug. 5, 2012
Like many other reviewers here, I used a boston butt instead of the boneless ribs. I soaked the meat in a brine solution overnight, then put a generous amount of dry rub on it before putting it in the crock pot. I also cut up an onion in thick slices and placed in the bottom of the crock. I placed the meat in fat side up. After cooking it on low for about 10 hours, I removed the bone (came out effortlessly!), let the crock cool and then placed the whole thing in the fridge. The next morning, I removed the cold fat off the top of the crock, then pulled the fat off the meat. I used forks to shred the meat, then added the sauce. Covered the pan with aluminum foil, placed in oven at 350 degrees to reheat. Made the sides while it reheated (used the leftover broth to cook rice in), family said it was the best bbq'd pork they've ever had. Since then, I have made the recipe as written, with soaking meat in brine the night before as the only adjustment. Just as good! Even though I followed the suggestions of others originally, with a few changes of my own, I still think this is the best pork recipe on the entire site. This one is definitely a keeper!!!
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