This is a great recipe to have on hand for times when you are having a group over to watch football games or on buffet table for any family gathering. If you need it ready earlier in the day, you can start it in the crock pot the night before. Leftovers (if there are any) can be frozen for use at a later time.
-piece of pork approximately 7-9 lbs. It's usually labeled as pork shoulder, butt or picnic, and should have a thick layer of fat on it (don't worry, you'll be removing later)
- garlic powder
-1 full bottle of barbeque sauce
-12 oz bottle of Worcestershire sauce
Place the pork in a slow cooker and liberally sprinkle with garlic powder.
Pour the entire bottle of Worcestershire sauce over the meat.
Cook on low for at least 8 hours. The pork should should fall off the bone and pull apart easily.
Place the meat on a cutting board to cool.
Pour the juice into a bowl and place in the refrigerator for at least 1 hour so that the fatty juices will separate, float to the top and harden.
Meanwhile, using a fork, scrape the layer of fat from the meat to remove it and discard.
Using 2 forks, pull the meat apart until shredded and return it to the slow cooker.
Using a spoon, scrape the layer of fat off of the refrigerated juices and discard.
From the remaining juices, take one cup of the fluid and pour it over the shredded meat in the slow cooker.
Add the full bottle of barbeque sauce and mix well.
Cook for 1 hour on low.
The finished pork can be served on hard rolls with shredded cheese and/or cole slaw on top. Be sure to have plenty of napkins on hand and enjoy!