Yes, I’m vegetarian, but I’m not scared of meat and will gladly cook it for my meat-eating friends. Plus, the slow-cooker does 90% of the work, so this isn’t hard to make. You’ll need:
-4 to 5 pounds pork shoulder
-1/2 diced onion
-2 tsp salt
-2 tsp pepper
-2 cloves of garlic
-3 cups of water (or broth, if you want more flavor)
Optional: one 12 oz beer (I used an IPA, but a smoked beer would be really good I think)
-Rolls to eat the pork with
This takes about 5 hours to cook on high in a slow-cooker. Plan accordingly. First, take the pork shoulder and put it in the slow-
cooker, along with the water (or broth) and about 3/4 of the bottle of beer. Let it cook, stirring every now and then and using a ladle to keep things moist. Use some spices now to help with flavoring (I used a barbecue spice, as well as some basic salt, pepper, basil, and garlic).
Test the temperature of the pork, when it gets to about 180 degrees and is falling off the bone, it’s done. Remove from liquid, drain the slow-cooker, and let the pork cool a bit. When your fingers can stand it, shred the pork and put it back into the slow-cooker on low (save the bone for your dog! see below). Add BBQ sauce, salt, pepper, garlic, and onion (and/or anything else you desire). Let it warm up and absorb flavor for another half hour to 45 minutes. Scoop up onto a roll and enjoy your pulled pork sandwich!