Sweet and Smokey Slow Cooker Pulled Pork

I just finished one of these juicy tender pulled pork wonders and it's ten o'clock in the morning. I'm not ashamed. I returned home from the gym ravenous. Lunch well before noon... why not? I also had two last night and the night before that. I served these for Sunday dinner to my family, who was visiting to celebrate my twin sisters' turning 18. They took quite a long time to cook, and sauce required some dedicated prep, but I'd say they were worth it. (Especially since the leftovers will sustain us for a week!)

I made the barbecue sauce on Saturday morning, just before we headed out on an apple picking adventure. Saturday night (before crawling into bed) I threw the roast into a very large crock pot, smothered it in sauce, and turned it on low. Sunday morning we were awoken by smokey barbecue permeating the house. During the morning the meat was cooled, shredded, and returned to the crock pot to reheat right before dinner. It was delish!

I have to give partial credit to the buns. This soft wheat sandwich roll recipe is outstanding and in combination with the juicy pulled pork is to die for! You could top these with some coleslaw or onions, but I kept it simple. Over the next few days I'll be sharing with you the rest of the recipes from our feast... Broccoli Cheddar Stuffed Potato Skins, Apple Pecan Salad with Cider Vinaigrette, Caramel Apple Cake with Apple Cider Frosting, and Slow-Cooked Peanut Butter Caramel Apples. So good.

INGREDIENTS
1 6-7 lb. Boston butt roast (pork shoulder)
salt and pepper
soft wheat sandwich rolls

Barbecue Sauce:
2 28 oz. cans crushed tomatoes (I used fire-roasted)
12 oz. molasses
2 small onions, chopped
1/2 cup orange juice
2 Tbsp. Worcestershire sauce
4 chipotle peppers in adobo, chopped (more if you like it extra spicy)
2 cloves garlic, chopped
2 tsp. allspice
1-2 tsp. liquid smoke
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the sauce, combine tomatoes, molasses, onions, orange juice, Worcestershire, chipotles, garlic, allspice, and liquid smoke in a large pot and bring to a simmer over medium-high heat. Season to taste with salt and pepper.

2. Reduce heat to low and simmer for 30 minutes. Remove from the heat and puree with an immersion blender or let cool a bit before pureeing in a regular blender/food processor. Return to the heat and simmer for an additional 45 minutes until thickened. At this point the sauce can be cooled and refrigerated until ready to use.

3. Rub the pork with salt and pepper and place it in the slow cooker. Pour in 6 cups of the prepared barbecue sauce, cover, and cook on high for 7-8 hours or low for 10-12 hours, until the meat is fork tender and falling apart.

4. Remove the meat and place it in a large bowl to cool. Allow the cooking liquid to cool for a few minutes and then strain off the fat. Once the meat is cool enough to handle, pull off the gristle and fat and shred with your hands.

5. Toss several cups (3-4) of the cooking liquid with the meat, adding as much as you want to keep it moist. Serve on buns with extra sauce.

Serves 8-12.

(Adapted from Andrea's Recipes)