This is a easy recipe that you can prepare in the morning and then let it cook all day in the crockpot. When you get home from work, your house will smell wonderful and your dinner will be well on it way. I served this with my Southwest Spicy Slaw recipe. If you don’t have that much time and want to take a shortcut, use the bag of prepared slaw and just add the dressing from the Spicy Slaw recipe.
- 1 3lb boneless pork shoulder, skin and excess fat removed
- 1 onion sliced (or chopped if you want to leave the onion in the sauce)
- 1/2 cup low sodium chicken broth
- 2 cups barbecue sauce
- 2 TBLS mustard
- 2 TBLS honey
- 1 TBLS soy sause
- salt and pepper
Trim pork of any excess fat. Scatter onion over the bottom of crockpot and place pork on top. Add remaining ingredients, cover and cook on low until very tender, about 8 hours. Remove meat and let cool.
When cool enough to handle, pull meat into thin shreds, removing all fat and gristle. Strain the liquid from the crockpot, this is to remove the onions. Add the liquid back to the crockpot. Return pulled pork to crockpot. Add extra barbecue sauce if needed and let cook for an additional hour if desired.
Serve on buns with coleslaw.