I’m pretty sure people from pulled-pork parts of the country make this with more than 3 ingredients. I’m also pretty sure they get all aghast if you mention barbeque sauce out of a bottle (even if it is the Jack Daniels kind). Too bad for them. This is good and easy and the only thing I’m from the south of is Canada, which doesn’t count. So if anyone is allowed to make cheater pulled pork, it is me. And I will, and did, enjoy the heck out of it.
The recipe, insofar as one needs a recipe, is from Guilty Kitchen, although I hope she wasn’t feeling guilty about making this. I certainly wasn’t. The only thing I changed was using regular old pork chops (which, I know, slow-cooking things mean you’re supposed to use tough meat, bear with me) because our supermarket didn’t have pork butt steaks and I haven’t worked up the courage to go into Meatland yet. To paraphrase Steven Seagal, “thass right… Meatland.” There’s a butcher shop across the street from our supermarket and that is its name. I envision a theme park of meat. But I am also a little intimidated because I’m not all that knowledgeable about the subject, so I haven’t gone in yet. And that is the story of how I used a too-tender and non-slow-cooker-requiring cut of pork to make this pulled pork. Not that it made a difference, I just guess I could have saved myself some money if I’d bought cheaper, tougher meat and it would have turned out just as well. This amount I used works for 2 people.
Slow-Cooker Pulled Pork for Cheaters
Ingredients
a couple of smallish pork chops
1/2 cup BBQ sauce
1/4 cup water
Method
Chuck all the ingredients in a slow cooker.
Put it on high for 3 1/2 hours.
Shred the pork with two forks. You can do this in the slow cooker, but mine is small and I had a hard time, so I took the pork out and shredded it on a plate. Whatever suits you.
If you took the pork out, put it back in and mix it with any remaining sauce so everything is nice and saucy.
Serve on soft buns. Don’t be a loser like I was with the shredded beef I made donkey’s years ago and bake crusty buns to serve them on. That defeats the purpose of supertender shredded meat.
