Missouri Miner Pulled Pork
An easy, foolproof recipe for amazing pulled pork. I use a mixture of traditional and hickory/brown sugar barbeque sauce.
If I am feeding a large group I try to fill the pot with meat to within an inch of the rim. This takes 8 to 9 lbs of meat.
I always try to cover the meat with water, but that is impossible on large batches. If I can't completely cover the roast, I try to turn in over at some point to make certain that it is tender through and through.
I generally put the meat on in the evening, pull it in the morning and let it sit on warm until noon.