Vince and Joe's Gourmet Markets

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Crockpot Pulled Pork

Ingredients:
1 Pork Shoulder Roast, about 4 pounds
2 Medium Onions, thinly sliced
1 1/2 cup- Water
1 bottle (16 ounces) Barbecue Sauce, or 2 cups homemade sauce
1 cup Chopped Onion

Directions:

1. Place half of the thinly sliced onions in bottom of slow cooker; add pork and water, along with remaining onion slices. Cover and cook on LOW for 8 to 10 hours or 4 to 5 hours on HIGH heat setting.
2. Drain liquid from slow cooker; chop the meat coarsely and discard excess fat.
3. Put the pork back in the slow cooker. Add barbecue sauce and chopped onion. Cover and cook on LOW for 4 to 6 hours longer. Stir occasionally.
4. Serve with warm split buns and coleslaw.

Serves 8 to 10.

Wine Pairing Feature Recommended by Ted Ross, Vince & Joe’s Sommelier
Peachy Canyon Winery, “Incredible Red” Zinfandel Paso Robles, CA $11.99 750ml, “What a bargain! A
Classic Zin with loads of berry fruit, pepper and earth. Ripe, Pure and Rich without a hard edge. Enjoy
With anything BBQ.”