I placed a bone in shoulder roast into the crockpot, salted it liberally and added about 1/4 c. of liquid smoke. I let it cook for 8 hrs and then I let it cool.
Once it was cooked and cooled, I removed it from the crockpot and placed all the meat in this bowl, discarding any bones and fat. Frank then took 2 forks and began shredding the meat which basically just falls apart.
Once it was all shredded I covered it and put it in the fridge to use for tonight's dinner.
It is not at all necessary to refrigerate over night and at this point you could just continue on with the recipe.
Pulled Pork Barbecue Sandwiches
1 bone in pork roast
Barbecue Sauce (we use this recipe)
Place roast in crockpot and season liberally with salt. Pour 1/4 cup of liquid smoke over roast. Cook on low heat for 8-10 hrs. Remove roast from crockpot and place meat into a bowl, discarding any bones and fat. Using 2 forks, shred the meat. Place the meat into a clean crockpot and add desired amount of bbq sauce. Reheat until time to serve. (My meat had been refrigerated so I put it on low heat for 3-4 hrs. prior to serving.) Serve on Hamburger Buns, passing additional bbq sauce at the table. (if using our homemade recipe, heat the extra sauce before serving).
*Note: you can also make this dish using leftover pork roast that has been cut into thin slices but you will not have the smoky flavor. Print Recipe
I made Sweet Potato Fries to go along with the Sandwiches and I was going to make cole slaw but then my Door to Door Organics box arrived yesterday with a beautiful head of Broccoli, so I made Broccoli Salad instead. You can find that recipe here and I am sharing my recipe, that I got from my daughter Amy, for Sweet Potato Fries below.
Peel and cut the sweet potatoes into uniform pieces.
This is only 2 large potatoes.
Toss the Potatoes with Olive Oil and Seasonings.
Baked Sweet Potato Fries
1 Sweet Potato per every 2 persons
Olive Oil, about 1 T. for every 2 potatoes
cinnamon to taste
chili powder to taste
sugar to taste
Peel and cut the potatoes into uniform pieces. Place on a baking sheet lined with parchment paper. Toss with Olive Oil, spices and sugar. Bake in a hot oven that has been preheated to 425* for 30-45 minutes or until tender inside and crispy outside. Flip the potatoes half way through cooking time. Print Recipe
Dinner is Served.