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Soft sweet and succulant pork ready to use on buns, bread or just stand alone from the kitchens of  seriph2448

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Now, it dun look like much, but it is the best pulled pork I have ever slaved away at. I started this at 1AM this morning and finished it about an hour or two ago. and ya know what? its totally worth it.

Meow, im sure ya'll be wantin to know how to cook this delicious meal. now this mean takes ALOT of time, so be prepared to have this consume most of your day.

now heres how:

1 or two 5-10lb pork roast. (preferably boneless shoulder roast but any will do)
2-3 med-lg onions
one whole bunch of celery
9-10 whole carrots
4-5gal Crock Pot
large skillet
Electric Skillet Or slow cooker
large bottle of bbq sauce


First, take the crock pot and fill it 3/4s of the way with water and place it on the stove with it off so your water doesnt boil ahead of you. Next cut onions, carrots and celery into large chunks. place vegetables and 3Tbs of minced garlic into crock pot and stir abit to get them mixed up. Next take the large skillet and cover the bottom with a quarter of an inch of oil to keep the pork roast from sticking. Sear the pork to a nice greyish color, leaving no pink on any of the outside of the meat. Once both roasts are seared, place into the crock pot and add seasonings of your choice (Myself I used Montreal Pork Seasoning, Italian seasoning, ground sage, ground thyme, abit of seasoning salt for taste and ground black pepper). Stir in seasonings with the Mirepoix (carrots celery onions) and the pork. once stirred and even, turn on the burner to high until you get a rolling boil. Once water is boiling, turn the heat down to medium - medium low (If you have numbers on the stove dial, pu it bout a 4.) an let boil for 10 hours while stirring occasionally to get the flavors to mix in well. Once the 10hr mark hits, take a Spoon with slatted holes, A pair of tongs and a bowl and carefully (I cannot stress this enough, that shit burns if you get it on you) remove the meat from the broth. by this time the meat will fall apart with little effort, thats where the spoon comes in handy. Once all the meat is removed, dispose of the broth and the Mirepoix since there is nothing more to be done with it. Let the meat sit and cool for about an hour or so. Once cooled, grab an Electric Skillet or a slow cooker and begin to shred the pork with your hands or a fork so that it is stringy while you place it into the slow cooker/electric skillet. once all of the pork is shredded and in the slow cooker/electric skillet, pour in about two cups of bbq sauce and stir it in. once stirred, add another two cups if needed to give an even coating. After its all mixed turn the slow cooker/electric skillet on to medium low (or low if thats the only setting other than high) and let cook for two more hours. once done, serve on bread or hamburger buns and top with what ever you want. This typical recipe serves up to 8 people.

Total prep/cook time: 12-16hrs

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