Pulled Pork

We learned pretty quickly that barbecue is a religion in South Carolina.  South Canrolina's barbecue is mustard based (and if it's done right it is crazy delicious!), so if you have the opportunity to try it, definitely give it a go!

My pulled pork recipe is delicious with any kind of barbecue sauce, so use whatever kind you like best! 

Fair warning, pulled pork enthusiasts that love their pork smoked and made with care, this is a lazy person's recipe.  So if you love pulled pork like we do (my little girl always exclaims "Num Num Mommy!", this recipe is for you!


Pulled Pork

You'll need:

• 2-3 lb pork butt (I prefer bone in- it packs more flavor!)
• 6-8 oz barbecue sauce (depending on how barbecue packed you'd like your pork to be)
• 2 cups water

Instructions:

Set the crock pot to low heat.  Combine ingredients in the crock pot.  Cook for 8 hours (or however long your crock pot setting for low is set for- ours is set to a timer, and clicks off after 8 hours when we cook on low, 5 hours on medium, and 2 hours on high.) 

When the pork is done, use two forks to "pull" the pork. It should pull rather easily (use one fork to hold the pork in place, use another one to pull or shred the pork with your fork.)  You can take the pork out and do this on a cutting board if you like.  Personally, I like to do it in the crock pot so that I don't make more dirty dishes than necessary, and I like that it soaks up even more juice as you pull the pork!

Enjoy!!

**This is another super easy to freeze dinner.  As with the brisket, it should freeze in a conventional freezer for about 3 months.