Instructions: Trim the visible fat from the pork and cut it in half, placing the pieces side-by-side in the crock.

Pour the barbecue sauce (thinned if necessary; see cooks note) over the meat. Cook on low (200 degrees) 8 to 9 hours.

Remove the pork from the slow cooker. Using 2 forks, pull the meat into shreds. (The meat should be very tender, so this will be easy to do.)

Put the shredded pork on a serving dish and spoon enough of the sauce from the crock pot over the meat to moisten it. Serve at once, passing extra barbecue sauce at the table to serve on top, if desired. (The pork may be prepared up to 2 days ahead and refrigerated; leftovers may be frozen up to 1 month.)

Note:
This recipe was tested with a Rival Crock-Pot. If your favorite barbecue sauce is the consistency of ketchup or thicker, thin with water until it will pour in a thin stream to ensure that the meat is coated with sauce. Dont worry about thinning the sauce for passing at the table.

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