This recipe is so easy, I get rave reviews every time I serve it. You could try serving
with your favorite coleslaw. Mine is the vinegar based coleslaw either piled on top of the
pork or on the side. ENJOY!!
● 4lbs Shoulder/Butt Pork Roast
● 1⁄4 c Worcestershire Sauce
● 4 large garlic cloves
● 2 teaspoons Paprika
● 1⁄3 cup Brown Sugar
● 2 teaspoons Coarse Kosher Salt
● 1⁄2 teaspoon Black Pepper
● 1 cup BBQ Sauce (your favorite)
Prep time- 20 minutes
Cook time- 4-5 hours
1. Combine paprika, brown sugar, salt, pepper for the rub. Mix well and set aside.
2. Slice garlic into 8-10 slivers. Cut slits in pork roast, insert garlic. Pat the rub
mixture to cover the roast. Place roast in the crockpot and pour Worcestershire
over roast.
3. Cook on low for 5-6 hours or on high for 3-4 hours.
4. You can check for doneness with a meat thermometer, should be between
195-205 degrees to pull easily. If not done, extend cooking time 30 minutes.
5. If there is a bone, remove it along with any fat that may remain.
6. With two forks shred the pork. Add BBQ sauce and stir. Pile pork onto the bun
and serve.
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