Before heading out the door for work yesterday, I managed to start the crock pot so dinner would be done when I arrived home.
I had thawed some boneless pork roast. You can use the bone-in kind too, but you just have to remove it from the bone. That’s a time-consuming task that I’m willing for forego the majority of the time, esp. when we’re talking pennies on the dollar for boneless.
I cut the meat into chunks and placed them in the crock pot. Then sprinkled with salt, pepper, cumin and paprika. After giving the meat a quick toss so spread the seasonings around, I added about a cup or so of (homemade) vegetable stock. I then added roughly a quarter cup of BBQ sauce (gluten-free, of course). Gave then crock a quick stir, add the lid, set on low for 6 hours and off to work I go.
When I come home, the pork chunks are a bit browner and ready to be shredded.
The easiest way to shred these is put the pork in a bowl with some of the cooking liquid (1/4-1/2 cup or so). Take your hand mixer and begin shredding. No need to tear apart with two forks, the blender is king for this task!
Once the pork is shredded, you can add a bit more liquid if you think the meat needs it. If not, you can add more BBQ sauce or serve it on the side. Take the shredded meat, pile onto a hamburger bun and enjoy. When I could still eat hamburger buns, before I added the top of the bun, I’d add some mayo-free coleslaw. Heaven on a bun!