Sarge's EZ Pulled Pork BBQ
Description
Too busy to cook? A slow cooker and a can of beef broth gives you a jump on this recipe. "Low and slow" cooking gives you a roast that shreds with a fork.
Ingredients
•
1 (5 pound) pork butt roast
•
salt and pepper to taste
•
1 (14 ounce) can beef broth
•
1/4 cup brewed coffee
Directions
1
Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over meat.
2
Turn the slow cooker to Low, and cover it. Cook for 6 to 8 hours, or until the roast is fork-tender.
3
Carefully remove the roast to a cutting board. Pull meat off the bone with a fork. You may also chop it with a cleaver afterward if you like it really finely cut.