• 1 (5 to 7 pound) pork roast, preferably Boston butt
• Gourmet Warehouse Applewood Smoke Marinade Injector
• Gourmet Warehouse Applewood Smoke Spice Rub
•12 sandwich buns
• Gourmet Warehouse BBQ sauce – Sweet Heat, Golden Carolina, Cherry Jalapeno Mild or Hot
• Cole Slaw
• 12 pickle spears
- Use the Gourmet Warehouse Applewood Smoke Marinade Injector and inject the Boston Butt slowly and in as many places as possible. Rub the Gourmet Warehouse Applewood Smoke spice rub all over the pork. Cover and refrigerate for 1-2 hours
- Spray the slow cooker with cooking spray. Put ½ cup of water or chicken broth into the bottom. The pork will eventually make it’s own juice. Place the Boston Butt into the slow cooker. Cook on low overnight or for 8-12 hours.
- When the pork is done, take it out and put it on a large platter. Reserve 1/2-1 cup of the liquid and discard the rest. Allow the meat to rest for about 10 minutes.
- While the pork is still warm, you want to “pull” the meat: Grab 2 forks. Using 1 to steady the meat, use the other to “pull” shreds of meat off the roast. Put the shredded pork back into the slow cooker and pour ½ cup of the reserve liquid back in or more depending on desired moistness. Stir it all up well so that the pork is coated with the liquid. Turn slow cooker to warm temperature.
- To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some cole slaw. Serve with pickle spears and Gourmet Warehouse BBQ sauce of choice on the side Recipe