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  • 1 (4 pound) pork shoulder roast

  • 1 extra large onion (~1lb), sliced

  • 1 tablespoon coarse salt

  • 1 teaspoon vegetable oil                                              

  • 2 cups/1 bottle Sauce Slingers Barbeque Sauce

  • ½ cup cider vinegar

  •  1/2 cup Worcestershire 

  • 8 hamburger buns, split                                    

  • 2 tablespoons butter, or as needed    

BBQ Pulled Pork

  • 28 oz can prepared baked beans, drained

  • 2 cups/1 bottle Sauce Slingers Barbeque Sauce (mild or spicy)

  • 1 medium yellow onion (~3/4 lb),diced

  • 1/2 cup Worcestershire

  • Salt & pepper to taste

   Step 1

Salt pork 1 hour before cooking and set out at room temp

 

   Step 2

Lightly sauté onion while meat rests, add to pork shoulder in Step 3

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   Step 3

Pour vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker, top with sauteed onion from Step 2; pour in Sauce Slingers Barbecue Sauce, cider vinegar, and Worcestershire . Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. 

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   Step 4

Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

 

   Step 5

Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

BBQ Baked Beans

Lightly sauté onion, mix with beans, Worcestershire, and Sauce Slingers Barbeque Sauce. Heat on stove top or in crock pot, cook to 165.

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