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Shown below is a Recipe for Pulled Pork sandwiches. This dish is especially popular in North Carolina.
The most basic definition of pulled pork is pork cooked over a low smoky fire to the point where it can be pulled from the bone by hand. Pulled pork meat is usually the meat that is left attached to the bone after all the choice cuts have been removed.
Recipe variations involve different sauces, rubs, cuts, woods, toppings, and serving styles.
1 (4-lbs) pork roast
2 sliced onions, divided
1 chopped onion
2 large cloves garlic, sliced
6 whole cloves
2 cups water
16 ounces BBQ sauce
1 teaspoon salt
1 teaspoon black pepper
Place one sliced onion and one sliced garlic clove at the bottom of a Crock Pot.
Stud pork roast with cloves.
Season roast with salt and pepper.
Place roast in slow cooker on top of the sliced onion and garlic.
Cover roast with the second sliced onion and garlic, then add enough water to fill the pot about two thirds full.
Cover pot and cook on low 8 hours.
Remove roast from pot.
Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot.
When pork roast is cool enough to handle, pull it apart with your fingers until the entire roast is shredded.
Return the pulled pork to the crock pot.
Mix in the chopped onion and BBQ sauce.
Cover and heat on medium-high for about 2 hours.
Check on the dish every 15 minutes or so. If the meat appears to be getting too thick or too dry, add enough water to keep it moist.
SUGGESTION: Serve on crunchy rolls with cole slaw.
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