Easy Slow Cooker Shredded BBQ Pork

I used Bullseye Original BBQ sauce because it as a nice smoky flavor and a bit of a kick. The recipe says to use 16 oz. of sauce; I used somewhere between that and 20 oz. total.

Pour a small splash of sauce into the bottom of your crock pot. Season the pork with the salt and place it fat side down into the crock pot. Cover the roast with the rest of the sauce (it will look like a lot, but it is needed once the roast is shredded).

Cover and set your crock pot to LOW for 7 hours. At that point test the meat to see if it’s ready to shred. With 2 forks, try to pull away at one corner. If you meet too much resistance, give it another 30 minutes. Keep trying until it shreds easily. Make sure to remove any fat from the meat/sauce mixture.

Pile the shredded pork on a sandwich roll. Serve with your favorite sides. Cole slaw is required. You should be able to get 8 hearty sandwiches.

Note: I started with a thawed pork roast, but I have started with one that is completely frozen at HIGH heat for 1 hour and then reduce the heat to LOW for the last 7 hours.