This is one of those easy yet incredibly delicious recipes that everyone seems to love. It is perfect for a crowd because it will wait in the warm crock pot while you get everything else ready. Did I mention that I love the crock pot? (I actually have a family of them . . . a huge one, a few medium ones, and a baby one. A lot like The Three Bears. Haha!) It really is such a low-stress, low-fuss way to cook food.
3-4 lb. pork shoulder roast
salt and pepper
1 18-oz. bottle barbecue sauce
½ c ketchup
¼ c Worcestershire sauce
2 t mustard
2 T brown sugar
1 T butter
buns
Generously salt and pepper roast. Place in crock pot with 1 cup water. Cook 8-10 hours on low. Remove roast and shred with forks. Discard liquid. Mix barbecue sauce, ketchup, Worcestershire sauce, mustard, brown sugar and butter in crock pot. Add shredded pork and stir until combined. Cook on low for another hour. Serve on buns*.
*Buns can be plain, buttered, plain/toasted or buttered/toasted.
