BBQ Pulled Pork

Pulled pork is the ultimate low-effort, high-reward dinner. You season a big cut of pork, let it cook slowly for hours while you do anything else, then shred it and toss it in sauce. The result feeds a crowd and tastes like you worked much harder than you did.

Serve it on soft buns with coleslaw and pickles, or skip the bread and pile it over rice or roasted potatoes. Either way, make extra, because it only gets better the next day.

Ingredients

• 3 lb pork shoulder
• 1 cup barbecue sauce
• Salt, to taste
• Black pepper, to taste

Instructions

1. Season the pork shoulder generously all over with salt and pepper.
2. Place it in a slow cooker (or a covered pot in a 300°F / 150°C oven) and cook low and slow until fork-tender, about 8 hours on low in a slow cooker or 4 hours in the oven.
3. Remove the pork and let it rest until cool enough to handle.
4. Shred the meat with two forks, discarding any large pieces of fat.
5. Toss the shredded pork with the barbecue sauce, adding a little of the cooking juices if it seems dry.
6. Pile onto buns or serve over rice or with sides.

Equipment

• Slow cooker or Dutch oven
• Two forks