This is the recipe and ingredients I absolutely swear by for some of the best pulled pork to come out of someone's crock/home kitchen. It's simple but I note that two critical items will need to be purchased special as they will not be at your local grocery. However, it is well worth the effort to get hold of them: You'll need a 5-6 lb bone-in Boston Butt/Pork Shoulder Roast. You'll put the roast in a lined large crock and cover with 1/2 jar "WOODY'S COOK-IN SAUCE" - My grocery store special orders this for me but you may need to order via web on your own. It's a super concentrated BBQ sauce and gives a richer/deeper hickory laced flavor than anything else I've ever tried. Obviously you can use another BBQ sauce to suit you but I really hope you'll go to the effort to get Woodys and give it a try. Their website is www.woodysfoods.com. They have more than one type sauce but I always use the orginal Cook-in Sauce in jar with white lid and writing. Cook the roast topped with sauce on low overnight about 10-12 hrs. Once roast is clearly falling apart, remove from crock and cool for about an hour so it can be pulled/shredded by hand. Discard any fatty bits and bone. Second critical item: North Carolina Vinegar Based BBQ sauce now is to be added to pulled meat. Our favorite is from a small place BBQ in Weldon, NC called "RALPH'S BBQ". My husband's Dad's side of the family is from these parts and we are lucky enough to get hold of ours when family visits are made up that way. BUT I know they will ship! My sister called a few years back to place an order when the family supplies were running low and they shipped out quickly and sent a bunch of goodies (key-chains and magnets, etc.) in the package! They still don't have a website but you can call them at 252-536-2102 to place an order. Again, you could use another BBQ sauce to add/top your pulled pork but Ralph's sauce is what makes the pork the best you'll ever make. The vinegar/spicy sauce will marinate the pork and can be served at this point or can be refrigerated and then reheated when needed. Serve on great sesame seed buns and have lots of pickles to add to your sandwiches! It'll serve a crowd and its a crowd pleaser any time of year!
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Jen Payne, CPA, Professional Organizer and mom to two boys: Brendan (17) and Ryan (15).