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Slow Cooker Texas Pulled Pork
June 16, 2012

I love this recipe! I've made it several times and everyone always goes crazy for it. I use a 6-7 lb. bone-in shoulder. I've used a deboned and a bone-in and the bone-in definitely comes out a little tastier. I leave out the oil and the chicken broth, because I think the broth makes it too juicy and I just don't think the oil is necessary. Instead, I just put in the entire bottle of barbeque sauce. I use like 10 cloves of garlic and a huge vidalia onion. You don't have to bother chopping up the onions or garlic too small because by the time it's done, they're all dissolved. I put in closer to 1/2 cup brown sugar, 8 or so drops of Liquid Smoke, two tablespoons of chili powder and a heaping tablespoon of cinnamon. In my opinion, and I think everyone I've fed this to would agree, the cinnamon is KEY. It makes it SO GOOD and adds such a depth of flavor. The recipe doesn't mention this, but make sure you put the roast in the slow cooker fat side up so it can drip down into the meat while it cooks. I cook it on low overnight for about 12 hours, then pull it and remove all the fat, strain the liquid and add it all back to the cooker for another 4 hours or so. The leftovers really do taste better every day. Make sure to make a semi-sweet southern slaw to go along with it - HEAVEN! ;)

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