Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, February 5, 2015


So easy and so good.

1 (3 to 4-lb) boneless por shoulder roast, trimmed
1 bottle (18-oz) barbecue sauce
1 (12-oz) can cola such as coke, etc

Trim pork and place in a lightly greased or sprayed 6-quart slow cooker. Pour the barbecue sauce and cola over the meat.

Place lid on cooker and cook on low setting for 8 to 10 hours or until the meat is tender enough to shred using a couple of forks.

Transfer meat to a cutting board and shred, removing any pieces of fat.

Skim any fat from the cooking sauce and stir meat back into the sauce.

Serve on buns or rolls with your choice of condiments.

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