Bbq Pulled Pork Crock Pot Recipe

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Ingredients

2 lb pork shoulder ((or pork butt))
1 bottle beer ((or can) 12 oz size)
1 tsp salt
1 cup barbeque sauce ((natural, homemade or at least no corn syrup: read those labels))
6 rolls (your choice of bread for sandwiches)

1
Rinse the pork and place it in the crock pot. Sprinkle with the salt (I only add a little to flavor the pork since the barbeque sauce has enough).
2
Pour the entire bottle or can of beer over the pork. Cover the crock pot and set it to high, for about an hour, then turn it to low and let cook for at least 8 hours-either overnight or while you’re at work, is perfect.
3
Drain the beer/juices and reserve; we’re going to be using some of it.Place the pork on a plate or work board, and shred the meat. You can use a fork in the crock pot, but I remove ALL the fat. It comes away from the meat so easily that it only takes a few minutes to shred the pork and remove all the fat with your hands.
4
Next, discard the fat and return the shredded pork back to the crockpot. Measure about 1 cup/ 235 ml of the reserved liquid (beer) and strain over the pork.
5
Now add your favorite barbeque sauce. I used Trader Joe’s and doctored it with a little extra ketchup (TJ’s) apple cider vinegar, and mustard powder. Stir gently with a fork until the sauce is evenly distributed.
6
Heat before serving and serve on your favorite bread or rolls. Add a little more bbq sauce if desired.