Southern Style Barbecue Pulled Pork
- 1 whole Pork Tenderloin Or Pork Shoulder
- 3 cloves Diced Garlic
- 2 Tablespoons Lawry's Seasoned Salt
- 1 teaspoon Freshly Ground Pepper
- 1/2 cups Apple Cider Vinegar, Divided
- 3 cups Water
- 2 cups Ketchup
- 1 teaspoon Ground Mustard
- 1/4 teaspoons Liquid Smoke
- 1 teaspoon Worcestershire Sauce
- 1/4 cups Brown Sugar
- Generously rub the pork cut that you prefer with the seasoned salt, pepper and garlic.
- When I make this recipe, I dont measure the ingredients, I just sprinkle away.
- You can let the rub sit on the pork for as long as you like.
- I never remember to do it the day before, but if you do it ahead, your pork will taste even better.
- After you allow the rub to sit on your pork, place it into your crock pot with the water and 1/4 cup of the vinegar.
- Let this cook on high until the meat falls apart, about 4 hours.
- Remove about 3/4 of the cooking liquid from the crock pot.
- Shred the pork with a fork and remove the fatty pieces, and return it to your pot.
- Prepare the sauce in a small bowl, using your ketchup as your base and then adding the remaining 1/4 cup of vinegar, mustard, liquid smoke, Worcestershire, and brown sugar.
- Add the barbecue sauce to the pulled pork in the pot, and toss together.
- You may need to add some of the removed liquid back into the pot; the mixture should be nice and moist.
- Let the pork and sauce simmer for a bit so all the flavors mix together.
- Serve on your favorite crusty bun or bread.
tenderloin, garlic, salt, freshly ground pepper, apple cider vinegar, water, ketchup, ground mustard, liquid smoke, worcestershire sauce, brown sugar
Taken from tastykitchen.com/recipes/main-courses/southern-style-barbecue-pulled-pork/ (may not work)