Picnic Pulled Pork Sandwiches

While grilling is the preferred method for picnic meats, sometimes I like to have a “back-up” food in case it rains and a little extra food on stand by so no one ever leaves hungry.   This recipe is so easy and is a family/guest favorite.  You can start it in the morning or even the night before in a crock pot therefore making it a stress free food!

Now…when looking at the picture above, imagine it in a nice tasty bun {can you picture it?}…at this point you may ask, “Why didn’t mb just take a picture of it in a bun?”—-well, I made this while some house guests were here and I didn’t want to chase them down snapping pictures of their plates and I was distracted so didn’t take one in a bun separately-sometimes I have the attention span of a gnat…but I digress…now, what was I saying?  hmmmm oh, yes….here is the recipe….enjoy!

Barbecued Pulled Pork Sandwiches

7 pound pork shoulder blade roast

1 large onion coarsely chopped

1 teaspoon salt

pepper to taste

2 cups of water

2 18-ounce bottles of barbecue sauce {your favorite or whatever is on sale-no need to be picky here}

2 dozen sandwich rolls

1.  Cut pork into chunks-I use kitchen shears for this cutting off any extra fat during this step {the chunks should be about 3 inches each}.

2.  Place pork, onion, salt, pepper and water in slow cooker.  Cover with lid and turn on low if cooking overnight or medium if starting on the morning of your picnic. {I tend to cook pork too long – undercooked pork-another one of my many fears.  I usually cook this for at least 6 hours at medium}.

3.  When pork is tender, let cool in juices.  Remove and shred using two forks.

4.  Discard juices from crock pot.  Place the shredded pork into the crock pot, add the barbecue sauce and heat on medium for approximately 1 hour.

Yields:  approximately 24 sandwiches.

Serve!   saucy hugs, mb

I will be linking this recipe to the great sites below: