This one's for you Carol... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
I would add lots of sliced sweet onions to the BBQ sauce in this recipe...
I like a good homemade coke/coffee BBQ Sauce for Pulled Pork...

[color:"blue"]Slow Cooker BBQ Pulled Pork[/color]

INGREDIENTS
1 (14 ounce) can beef or chicken broth
3 pounds boneless pork ribs (I would probably use bone in, as the bones add flavor)
1 (18 ounce) bottle of your favorite barbeque sauce or home made

DIRECTIONS
Pour can of beef broth into slow cooker, and add pork ribs.
Cook on High heat for 4 hours, or until meat shreds easily.
Remove meat, and shred with two forks.
It will seem that it's not working right away, but it will.

Preheat oven to 350 degrees F (175 degrees C).
Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.
Serve on Kaiser or Hamburger Rolls... or a nice baguette...

Brian--actually, I have a McCormick's package mix that I think makes a good pulled pork recipe. Most people should be able to find it in their regular grocery store with all the other prepared envelope stuff. I use a cheaper cut of pork, cook it in the crock pot all day or night, then drain the liquid, which gets rid of the fat, and then put in the mix. Package directions call for adding ketchup, brown sugar and vinegar. I add about a half bottle of BBQ sauce. It turns out really good!

Ok for the non-meat eaters (that'd be me) this would work with chicken n'est pa?

Why not? (but isn't chicken meat?)...

Carol,
I used to use a cheaper cut also, but now the large pork loins are so cheap, at least here and they are on sale every other week, I use that now...
we get a really large one, for like $1.39 (bone in) - $1.59 (boneless) per lb. and I cut it up in smaller roasts and freeze...

..yeah, the last time I checked! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Ah, Brian, you have to know mappie!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

As a Southerner, I will refrain from commenting on a Yankee posting a recipe for BBQ.... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />

Like a Southerner giving advice about lobsters! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

I love a good Pulled Pork Sandwich... and have eaten them all over the East Coast...
My favorite, so far, was at Wall's Bar-BQ in Savannah, Ga...

Hey, my first husband was from Lynn...He was so little when he was born his nickname was Chick. My MIL used to go lobstering with her friend Enos (no kidding), and they kept a pot boiling on the boat. If they caught a short, they threw it in the pot right then. The story is that she would put the whole thing in her mouth, eat the meat, and spit out the shells.

So I'm not your typical Southerner <img src="http://www.traveltalkonline.com/forums/images/graemlins/usflag.gif" alt="" />

I do this one with the Papaya BBQ sauce I got at the Guavaberry Store....It is yummy served on a kaiser

Brian, made this yesterday or at least a version of it! I had a 3lb picnic in the freezer that I wanted to use up. Cut the rind off, seasoned it with salt and pepper and put it in the crockpot with the beef broth plus one cut-up onion. Cooked it on high for one hour and then low for about another five or so hours. It was fork tender by then so I took it out and shredded it. Since there was quite a bit of meat for one person I just took enough and put into a small heavy bottom pan with the Mustard/Bourbon BBQ sauce that made after I finally found the ancho pepper and baked for about the 1/2 hour. It was fantastic and I really enjoyed it on a Kaiser Roll. And to be honest it was the first time I've ever had pulled pork!

<img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

Brian, it really was great! And I'm hoping that the cooked pork itself will freeze well as I did pack some individual servings of that and put it in the freezer. The BBQ would never DARE to go bad! At least that's what Paul always said.

I'm sure it will freeze well if you use your vaccuum sealer!
Make individual servings and just boil in the bag to re-heat, then add some heated BBQ sauce...
a shy capful of Wright's Liquid Hickory Smoke in the crockpot would probably be good too!

Brian, I plan on vacuuming packing the pork after it freezes in the individual containers. I don't know what I would do without my vacuum sealer! I just finished sealing some chicken breasts. Winn-Dixie had them on sale for $.99 pound and they are huge ones! Took the ribs off to make soup with and then I boned some of them also so more stuff for soup! Froze them individually and than vacummed sealed them. As for the liquid smoke...I'm not really that much of a fan of the smoke flavor.