Pulled Pork Barbecue Sandwiches (Slow Cooker)

Sprinkle pork shoulder with salt and pepper to taste. Place in the crock pot. Put quartered onion in the crock pot with the pork. Pour 3/4 to 1 cup water around the meat. Cook on high for 4 hours or on low for 8 hours, until fork tender.

Remove pork from crock pot and allow to cool enough to be handled. Shred pork using two forks or just pull it apart with your hands if you prefer. Whatever works best for you.

Add shredded pork to a large frying pan and pour Terri’s Tangalicious Barbecue Sauce over the pork. The quantity of sauce is according to personal preference, but I’d suggest that you be generous with the sauce.

Heat over medium heat for about 20 minutes, turning meat over occasionally. The sauce will caramelize in the “hot spots” in your pan and will give the most delicious flavor to the meat. Taste as the meat and sauce cook; it may be necessary to add more sauce depending on the texture and depth of flavor that you like. (Look at the picture. You can see that some parts of the sauce and the meat have caramelized a bit. Be careful not to burn the ingredients, just take them right to a dark brown stage.)

Serve extra sauce in a squeeze bottle for adding at the table.

For the sauce:

Mix all ingredients in a sauce pot. Cook and stir over medium heat until butter is melted and sauce just begins to bubble. Remove from heat and use on your favorite barbecue meal.