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Slow Cooker Barbequed Pork for Sandwiches

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Submitted by: dianeh36901

 

Long and slow is the key to producing moist and tender shredded pork--perfect for tailgating and picnics.
 

Ingredients

  • 2 1/2 pounds boneless pork roast
  • Salt and ground black pepper to taste
  • 2 cups strong brewed coffee
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons bourbon whiskey
  • 10 cloves garlic
  • 3 cups beef broth
  • 1 cup water
  • 1 small onion, diced
  • 1 pinch crushed red pepper flakes
  • 2 12 ounce bottles barbeque sauce

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Method

Season roast with salt and pepper. Place roast, coffee, Worcestershire sauce, bourbon whiskey, garlic, beef broth, water, onion and red pepper flakes in a slow cooker set to low. Cook 3-4 hours. Remove garlic cloves and mash with a fork. Return mashed garlic to slow cooker. Cook another 3-4 hours. Transfer roast to a large cutting board and discard liquid. Shred roast into strands using two forks and return meat to slow cooker. Stir in barbeque sauce and continue cooking on low 1-3 hours.

 

Notes: This is always ready for tailgating and barbecues. I serve either on toasted rolls or with a starch-like rice and a vegetable. Try using two different bottles of barbeque sauce, one smoky and sweet, one spicy.

 

Number of Servings: 12

 

Submitted by: dianeh36901 ()

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