I try to avoid specifying what brands to use in my recipes. Heck, I don’t get paid to recommend Brand A over Brand B, so why should I give them free advertising? Well, here is one instance where I must insist on a particular brand. Since the barbecue sauce plays such a key roll in this recipe, I won’t use anything but Sweet Baby Ray’s. That stuff is by far the best barbecue sauce I’ve ever tried.
I like to serve this on a buttered and grilled bulkie roll, topped with extra barbecue sauce and a dash of hot sauce. My husband requested I make cornbread to go with it as well. I didn’t have fresh jalapeños for the cornbread this time, so I used a tablespoon of fresh rosemary instead. It was delicious!
- 3 to 4 pounds boneless pork shoulder
- 1/4 teaspoon fresh ground pepper
- 1/4 teaspoon salt
- 2 cups water
- 1 teaspoon hickory flavored liquid smoke
- 2 cups Sweet Baby Ray’s barbecue sauce
- Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 9 hours.
- Remove the pork from the slow cooker and discard the remaining liquid. Pull the pork apart using a couple of forks.
- Place the meat back in the slow cooker along with the barbecue sauce and continue to cook another 30 to 60 minutes.