Pulled Pork

Pam's daughter, Amanda, moved to a new home last weekend and I think Pam must have been designated to feed the volunteers.  One day she made chicken noodle soup and chili...the next day it was pulled pork using a recipe that she's had for years called "BBQ Beef or Pork". Here's how she made it:


8 lbs. boneless chuck or pork shoulder
Pam covers the meat with water in a crockpot, cooks it on low for six to eight hours, trims the fat, and shreds it.  Set the meat aside, reserving 1 cup of the stock.


Sauce Ingredients:
2 onions, chopped
1 cup chopped celery
4 Tbl. butter
4 Tbl. cider vinegar
4 Tbl. brown sugar
28 oz. ketchup
2 tsp. prepared mustard
2 tsp. lemon juice
2 Tbl. Worcestershire sauce
1 cup stock from the meat


Saute the onion and celery in butter.  Add all other ingredients and simmer for 10 minutes. Combine the meat with the sauce and return to the crockpot.  Set on warm until serving.
Like Pam says, all crockpots are different, so your time may vary.