Crockpot Pulled Pork

This right here was some great eats! That kid of mine asked me to put some aside for her for next weekend...LOL (it's funny because we gave up meat for Lent). After you do a few tricks to seal in the flavor, the slow cooker does the rest. Put this on in the morning and your house will smell all kinds of good when you get home!

Let me tell yall how easy this was to prep:

Season. All I used for this shoulder of pork was a rub of black pepper, garlic powder, salt (to taste). Make sure your meat is dry before putting the seasonings on the meat. Just pat it dry with a couple of paper towels.

Sear. Place the pork in a heavy bottom skillet on high heat with enough olive oil to get a good sear all over the meat. Seriously, you will not regret this step! Sear the meat 3-5 minutes per side. Don't smash it down in the pan, don't cover it with a lid just leave it be to get a proper sear all over that baby!

Slow cook that joker!  Add 4-5 cloves of garlic to the bottom of your crock pot. Add the seared pork and all the juices from the pan you seared it in. Add about 1/2 cup of stock or water, slice an entire onion, grab a bunch of fresh parsley or a tablespoon of dried, a bunch of cilantro or a tablspoon of dried and place it all on top of the pork. Cover it and let it cook on low for eight hours.

After it's been cooked strain about 1-2 cups of that "pot likka", as my grandmothers used to say, into a boiler. Add 1/2 cup of your favorite barbeque sauce to that "likka" and simmer on low. While your sauce is simmering, place the pork on a platter and pull it apart with two forks, it will look like shreds of meat. Be careful that meat is HOT!

At this point the sauce is not even necessary but I like sauce. We kept it very church picnic and had our pork on slices of "light" bread with onions and pickles and peppers and spooned some of that sauce over the meat.  We also stood at the counter and just ate it off the plate. That meat was soooo tender and the sauce was perfect. Another good thing about this pulled pork is that you can have it over two meals: pile that meat on a baked potato with some sharp cheddar and sour cream and green onions...what!!!

Cook.EAT.REPEAT.