Pulled pork is one of those “easy” dishes for me to make. Throw a pork roast in some liquid, cook it all day, makes some sauce, mix, and eat.Whenever I need to serve a lot of people, or it’s just the two of us, this is one of my go-to meals when I don’t want to think about cooking, but don’t want take-out either. I confess I make this a lot in the winter. Food on buns is reminiscent of summer, but where I live, winter lasts about 9 months, so making this is my homage to the warm summer days I long for, even though I’m sitting inside while the snow falls around me.
- 2 tbsp chicken bouillon
- 1/4 tsp black pepper
- 11/2 cups apple juice
- 2 cloves garlic; grated; minced
- 2 bay leaves
- 1/2 medium onion chunked
- 2-3 pound pork roast
- Bbq sauce (prepared or homemade)
Add all ingredients but roast and bbq sauce to a slow cooker, mix well.
Add the roast.
Cook on low 6-8 hours or whenever you feel like getting back to it.
When you're ready to deal with it, pull it out and allow to rest for at least 20 minutes, then shred into desired pieces.
Remove the liquid and replace the shredded pork to the still warm slow cooker.
Make sure it is on its lowest setting, mine is "keep warm."
Add bbq sauce to your pork, mixing thoroughly.
Serve it on buns, with dill pickle chips and sliced raw onion; all optional. Enjoy.