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In a crock pot (I use a 7 quart slow cooker), add seasoned pork, chopped onion and chopped green pepper. Pour broth over everything so there the entire bottom of the crock pot is covered.
Cook on low for 8 hours or high for 5 hours. 30 minutes before the cook time is up, drain liquid from crock pot and discard. Using 2 forks, shred meat, it should be falling apart easily at this point. Add 2 cups of the barbeque sauce to the shredded meat still in the crock pot and cook for the remaining 30 minutes.
Serve on buns (I prefer Udis gluten free hamburger buns) with coleslaw. The remaining barbeque sauce can be added to individual sandwiches.
If you are like me, cooking 4 pounds of meat for one meal is far more than enough. Often times I take out ½ of the meat after shredding and before adding the sauce. This is the perfect protein to be added to verde enchiladas for a second easy meal during the week.