Easy Slow Cooker Shredded BBQ Pork

1. 1

   I used Bullseye Original BBQ sauce because it as a nice smoky flavor and a bit of a kick.

2. 2

   The recipe says to use 16 oz.

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   of sauce; I used somewhere between that and 20 oz.

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   total.

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   Pour a small splash of sauce into the bottom of your crock pot.

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   Season the pork with the salt and place it fat side down into the crock pot.

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   Cover the roast with the rest of the sauce (it will look like a lot, but it is needed once the roast is shredded).

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   Cover and set your crock pot to LOW for 7 hours.

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   At that point test the meat to see if its ready to shred.

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    With 2 forks, try to pull away at one corner.

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    If you meet too much resistance, give it another 30 minutes.

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    Keep trying until it shreds easily.

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    Make sure to remove any fat from the meat/sauce mixture.

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    Pile the shredded pork on a sandwich roll.

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    Serve with your favorite sides.

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    Cole slaw is required.

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    You should be able to get 8 hearty sandwiches.

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    Note: I started with a thawed pork roast, but I have started with one that is completely frozen at HIGH heat for 1 hour and then reduce the heat to LOW for the last 7 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.