I love crock pot recipes where you put everything in the crock pot, then set it and forget it. This recipe is definitely a set it and forget it recipe. When I make this recipe for get-togethers at my house, everyone loves it and I never have leftovers. Sometimes I will add a little bit a fresh cut pineapple to my sandwich. The mix of sweet BBQ and pineapple taste so good together.
- 2-3 lbs boneless pork shoulder
- 1 onion, thinly sliced
- 2 peppers, thinly sliced
- 1 bay leaf
- 1 Tbsp Italian Seasoning
- Salt & Pepper
- Club Rolls/Bread
- BBQ Sauce
1. Place pork in the crock pot with the the fat side facing up. Add the peppers and onions to the crock pot around the meat. Add the bay leaf, Italian seasoning, salt and pepper. Pour in 2 cups of water in to the crock pot. Cover and cook on low for 6-8 hours.
2. Remove the bay leaf and drain most of the water from the crock pot. Remove the pork shoulder from the crock pot and place it on a cutting board. Using 2 forks, shred the pork. Return the pork to the crock pot. Add 1 cup of BBQ sauce to the crock pot and mix well.
3. Server on club rolls with coleslaw and french fries.
Tonight I jogged on the treadmill and I was able to jog for 6/10 of a mile with out stopping. YAHOOOOOO!!!!
I might have gone a little bit further if I didn’t have to shovel the drive way right before hand. Note to self: Learn how to use the snow blower before the snow on Wednesday and Sunday. : )
Question: How are you doing with the challenge?