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Sarge's EZ Pulled Pork BBQ
October 02, 2007

This pork turned out soo tender and moist! I used a 9 pound bone-in pork shoulder and trimmed it down to fit into my crock pot. I added a can of beef broth (left out the coffee b/c the roast will give off a lot of natural juices) and some salt and pepper and put the lid on it and let it do its thing in the pot for 8 hours. The next morning my apartment smelled awesome and I shredded it and had the pulled pork all ready for Sunday dinner! Come sunday, I put the meat back in the crock pot with a bottle of Baby's Ray's and let my guests dish out their own sandwiches. My advice to someone who wants to do Pulled pork, use the shoulder or butt portion roast. I wouldn't waste a cut like tenderloin on some thing like this. The long, slow cooking toughens a cut like tenderloin, whereas a cut like the shoulder has lots of connective tissue and fat thatt softens as its cooked. Save the tenderloin for shorter cooking times. This is a really easy recipe to follow and turns out really well.

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