Pork Butt/Shoulder Roast: Hot Shredded Pork

Great for sandwiches and freezes well.

Ingredients

  • 3-4 lb. boneless pork shoulder butt roast (or sirloin tip roast)
  • 1 medium onion, sliced
  • 2 cloves garlic, crushed
  • 1 pkg. Lipton dry onion soup mix
  • 1/2 cup sherry (liquor, not cooking sherry)
  • dash of pepper (no salt)

Instructions

Place meat in a slow cooker on top of a thin layer of sliced onion and some of the garlic. Sprinkle more garlic, onion and soup mix over meat; drizzle the sherry to slightly moisten the mix so the soup remains on top of the meat.

Cook meat about 6-7 hours on low, or; just until you can break up the meat in large chunks with a fork. Do not overcook or meat will become mushy.

Remove the meat and juice separately. At this point, you may want to shred or cut into smaller chunks with a fork if you prefer.

Chill the meat and juice. Then skim off fat from juice when it hardens. Combine the juice and shredded pork to desired consistency.

Reheat and serve on buns.

NOTE: Refrigerate leftover sherry for another use. Keeps 6-9 months. Do a Search within this online cookbook for other recipes to use it in.