If you want to contribute something, but you dongCOt have the time,
then this is the recipe for you. Rub a boneless pork shoulder with a
simple spice rub, toss it into a slow cooker, pour over a can of Dr.
Pepper, root beer, cola or birch beer, then let it cook on low until the
meat collapses and shreds easily. Toss with your favorite barbecue sauce
and pile it into a big Tupperware container. Pick up a package of buns
and a container of slaw from the store, and voil+a, yougCOre the best
friend ever.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T.'s Slow Cooker Bbq Pulled Pork
Categories: Pork, Vegetables, Herbs, Bbq
Yield: 7 servings

1 tb Garlic powder
1 tb Onion powder
2 ts Hot or sweet smoked paprika
2 ts Salt; more to taste
1 ts Black pepper; more to taste
4 lb Boneless pork shoulder or
- pork butt; trimmed
2 tb Oil; additional for
- greasing
1 Yellow onion; chopped (opt)
12 oz Can dark soda
1/2 c (to 1 1/2 c) homemade or
- store-bought BBQ sauce
Hot sauce (opt)

In a small bowl, combine the garlic and onion powders,
smoked paprika, salt and black pepper. Rub the spice
mixture all over the pork. If you have time, cover with
plastic wrap and refrigerate for 2 hours or up to
overnight. If you dongCOt, no worries; proceed to Step 2.

Lightly grease the crock of a slow cooker. Heat 2
tablespoons vegetable oil in a large skillet over
medium-high. Sear the pork until golden brown on all
sides, about 2 minutes each side. Add onion, if using,
to the slow cooker. Add the pork on top of the onion.
Pour soda over the pork and set the slow cooker to low
for 6 to 8 hours, until the meat has collapsed and
shreds easily.

Drain most of the liquid from the slow cooker and shred
the meat directly in the pot. Add about 1/2 cup of the
barbecue sauce and stir to combine. (At this point, if
you like crisp bits in your pulled pork, you can spread
the shredded pork on a sheet pan and place under a
broiler for a couple minutes then return to the slow
cooker.) Taste and add more barbecue sauce, hot sauce,
salt or pepper, if desired. Serve with soft rolls and
extra sauce on the side.

By Margaux Laskey

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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