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Barbecue Pulled Pork Sandwich
Ingredients:
- 4 pounds pork shoulder roast
- 5 to 6 whole cloves
- 3 tablespoons Irvine Spices Smokey Rotisserie
Blend Seasoning
- 2 red onions, thinly sliced
- 2 cups water
- 16 ounces barbeque sauce
Directions:
- Stud the roast
with cloves and rub with rotisserie blend.
- Place roast in crock pot or slow cooker and
top with onions.
- Cover roast with water and slow cook for 8 to
10 hours.
- Remove pork, discard cloves and layer of fat
as well as any water and grease remaining in
pot.
- When pork is cool enough to handle, use a fork
or your hands to shred and pull the meat apart.
- Return the meat to the crock pot along with
the barbeque sauce.
- Heat for 1 to 2 hours.
- Serve on your favorite roll.
- Serves 8.
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