Pork roast, slow cooked with burgundy wine, beef bouillon, soy sauce, ginger, and thyme. The pork is then shredded and eaten on sandwich buns with BBQ sauce.
-By Carrie (Strommen) Lennie
1 pork shoulder (largest you can find that will fit in your slow-cooker)
1/2 cup Burgundy wine
1/4 cup low sodium soy sauce
1/4 cup olive oil
1 Tbsp beef bouillon
1 Tbsp dried, minced onions
1 1/2 Tbsp minced garlic (in the jar)
1 1/2 Tbsp crushed thyme
1 tsp ginger
1 tsp salt
1 tsp pepper
Your favorite BBQ sauce (I prefer sweet and smokey)
- Place pork shoulder in a slow cooker, fat-side down.
- In a medium bowl, mix wine, soy sauce, olive oil, bouillon, onions, garlic, thyme, ginger, salt, and pepper together. Pour over pork.
- Cover and cook on low setting for 9 to 10 hours.
- Remove bones from roast and as much of the fat layer as you can. Then with two forks, shred the pork into small pieces. The pork will be in a lot of juice.
- Use tongs to grab pork out of slow cooker and let the juice drain before serving on hamburger buns with BBQ sauce.