Well of course, as we do, we had a party for the Fourth of July! We are the family with the pool, so it's kind of a necessity. We had a rather eclectic mix of people this year! Family, extended family, friends we consider family, and new neighbors who we hope will become friends! It was a great day!
Well a few days before the fourth my husband had stopped at the grocery store and came home with an 8 pound pork butt. He wanted to make something with it. My response was, "I don't know how many people you think live here, but only three do, and one of them is a toddler."
However, since he had to work on the Fourth and wouldn't be there to start grilling as early as I would have liked, I decided we would do BBQ pulled pork sandwiches!
Doing BBQ Pulled Pork in the Crock pot is not as difficult as you might think! You can still get a tasty, moist pulled pork when it is cooked in the crock pot. There are many principles to smoking meat to make it juicy and melt in your mouth, and you can incorporate those principles with your crock pot.
The key to this bbq pulled pork in the crock pot is the infusion of apple cider vinegar, and cooking it low and slow (which is really what crock pots are for!)
That liquid inside the pork is going to soak into the meat while it cooks, leaving you with moist, flavorful pulled pork at the end!
The low temperature also makes sure your bbq pulled pork doesn't go dry, or get over cooked.
I highly recommend still using a meat thermometer and make sure your meat reaches an internal temperature of 202 degrees Fahrenheit. Then you can be sure it has cooked all the way through!
When I pulled this pork out of the crock pot it was literally falling apart! Which is just how I like it!
We used Kings Hawaiian rolls (and some home made because I was worried about running out) and topped our pulled pork with our favorite barbeque (bbq) sauce and some cole slaw!