BBQ and Grilling

Too busy to cook? This pulled pork barbecue recipe gives you time to multitask while a slow cooker and a can of beef broth cook for you. "Low and slow" cooking gives you a roast that shreds with a fork. As an added bonus, you get great stock for beef gravy as a by-product! Serve with your favorite BBQ sauce and plenty of coleslaw.

Ingredients
  • 1 (5 pound) pork butt roast
  • salt and pepper to taste
  • 1 (14 ounce) can beef broth
  • ¼ cup brewed coffee
Step By Step Method
  1. Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over meat.
  2. Turn the slow cooker to Low, and cover it. Cook for 6 to 8 hours, or until the roast is fork-tender.
  3. Carefully remove the roast to a cutting board. Pull meat off the bone with a fork. You may also chop it with a cleaver afterward if you like it really finely cut.