3 T. BB-Q spice
2 T. light olive oil
2-4 lbs. boneless pork shoulder
1 can - 12 oz.chicken stock
1 onion small diced
2 apples diced
4 cloves garlic
2 bay leaves
2 T. cornstarch and 2 T. water
1 bottle BB-Q sauce
1. Season meat with the bb-q spice then sear the meat in a very hot heavy duty pan with the oil. Brown on all sides well. Pour the stock into the pan once the pork is removed and scrape any brown bits.
2. Put the seared meat in a 4 -6 quarts crock pot then add the bay leaves, garlic, and stock from the pan the roast was browned in then cover and cook on high for 5 hours or on low all day.
4. Drain all the cooking broth into a sauce pot and skim off any extra fat to remove from broth. Bring to a boil then whisk in the cornstarch mixture and stir until it comes back to a simmer to thicken then add the bottle of BB-Q sauce. Chop cooked pork and mix with sauce back in crock pot.
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