Southern Shredded Pork Barbecue
This is a traditional Southern classic that can be served at lunch or supper or cookouts. It is shredded meat with a sauce that you put on a hearty roll. No condiments required, although you can add a slice of cheese or pickle to add a bit of variety.
For this recipe, you will need a crock pot or other slow cooker.
- 4 pound pork butt roast
- 16 ounce can pineapple juice
- 1 tbsp salt
- 1 tbsp black pepper
- 1/2 tbsp red pepper flakes
- 1 clove garlic smashed
- 2 medium onions sliced
- 16 ounces barbecue sauce
- 16 soft rolls
In the crock pot, add the sliced onions, salt, peppers, garlic and pineapple juice. Set it for low and cover.
Trim the meat of 90% of the excess fat and add to the pot and cover. Let it cook for 10 hours or when the meat becomes so tender that it starts to fall apart with a fork. Shred the meat in the pot and let cook for another 30 minutes.
Drain the pot of all the liquids. Put meat back in crock pot and add barbecue sauce. Cook on low for another 30 minutes and serve on rolls. This will serve at least 16 people with heavy portions on the roll.