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Get a boneless 4 pound shoulder cut of pork from the supermarket. Don't do a thing to it. No seasoning, no spices, nothing!
Into a crock pot, slice an onion for the bottom of the pot, add the pork, put another sliced onion on the top, and then add about 12 ounces of apple juice. Set it on low and leave it for 12 hours. (I use one yellow and one purple onion - you can use whatever you like)
After 12 hours, take out the onion and put it in a bowl for later. Remove the pork and discard the liquid. Take two forks and "pull" the pork apart. It will shred pretty easily. Once it's pulled, put it back in the crockpot. Take the onions, chop them up and toss them in as well, along with a bottle of BBQ sauce - any kind you like. Stir it all together and set it on low and leave it for 4 more hours. Then it's hog heaven!
The quick and dirty way to do it is to put a boneless loin of pork into a pressure cooker till it comes out flaky. I use garlic and rosemary for spices. Cut it into strips when done and pull apart, then add Bbq sauce.
I usually just cook the pork roast in the crockpot with whatever seasonings i feel like throwing in there. you do not need to add any liquid. I usually shred mine up while it is in the crockpot with the liquid as it really keeps it moist. then, add whatever kind of bbq sauce you like! I usually mix a combo of thick open pit, with a little of the spicy sweet baby rays!
This is true - the reason it is such a long process, is because it is s-l-o-w cooking. If you don't have a crock pot, you can do this in the oven, but it will still take a l-o-n-g time because you have to cook it slow to ensure tenderness and shreddability (I think that's not a real word but you know what I mean).
I make my BBQ beef the same as CMTAD describes above for pork, except I rub the whole thing down with season salt first and add a bit of water instead of the juice.
Along the lines of this pulled pork, I have had something similar at a Cuban restaurant with pork, lemon, garlic, black pepper, and onion slices - if anyone knows what I am describing and has a good recipe for it I'm all ears .
You are talking about LaChone (sp?) from a Cuban restaurant. YUMO!!! I'd be interested in recepies as well.
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