1)Generously rub salt and pepper over pork shoulder. Place water and roast into Crockpot on low heat for approx. 8 hours or until fork tender.
2)Remove roast from Crockpot and carefully pour out hot liquid. On a cutting board, using two forks, shred pork into bite-sized shreds, removing bone and fat as you shred.
3)Return shredded meat to Crockpot, set on low heat, and add your favorite bbq sauce. I have found that a little sauce goes a long way...add a 1/4 cup to start, mix it up well, then continue to add sauce as desired. Serve sauce on the side as well. Heat until warm, 15-20 minutes. Serve on soft hamburger buns.
Goes great with cole slaw! (I like it on the side, but some people put it on the pork sandwich).
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 57.1mg||2 %|
|Potassium 90.8mg||2 %|
|Total Carbohydrate 15.3g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 15g|
|Protein 0g||0 %|
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Calories per serving: 63
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