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Prep Time: 60 Minutes Cook Time: 720 Minutes |
Ready In: 780 Minutes Servings: 12 |
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Smoky rich barbeque you'd never know came from a crock pot! Serve with coleslaw on hamburger buns for true Memphis style! The base of this recipe was given to me by my mom. After several years of tweaking, I think I've perfected it to taste authentic! Ingredients:
8 -10 lbs boneless boston pork roast |
1 medium onion, sliced |
1/4 cup barbeque dry rub seasonings |
2 tablespoons liquid smoke |
1/4 cup barbeque dry rub seasonings |
1 medium onion, finely diced |
6 -8 ounces barbecue sauce (i use sweet baby ray's) |
sandwich bun |
Directions:
1. Place sliced onions in the bottom of the crock pot. Rub spices over the roast, particularly the fatty part. Place roast in crock pot with the fatty part on top.
2. Pour liquid smoke over all. Cover and turn crock pot on low for 6-8 hours or overnight.
3. Remove roast from crock pot. DISCARD ALL LIQUID AND ONIONS. Shred the roast to the desired consistency, removing the fatty slab and bone.
4. Put the shredded meat back in the crock pot and mix with the chopped onions and barbeque sauce. Mix well. Cook on low for 4 or 5 hours. Serve on sandwich buns.
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