A new twist on an old favourite. The addition of Strongbow (or whichever brand of cider you prefer) adds a unique tang to the bite of the bold bbq sauce.
For the record, I prefer this saucy and served over brown rice; my boys like it in a sandwich on a nice crusty bun. It’s all good
1 pork shoulder (big or small enough to feed whomever will be at your table)
1 Jar of Montana’s Texas Bold BBQ Sauce (yes, I know this is cheating, but why reinvent the wheel)
1 Can of plain tomato sauce (dice or crushed tomatoes work too and add a nice texture)
1-2 Cans of Strongbow (2nd can is for the cook)
2 small cans of tomato paste
Motts Clamato Juice
As much onion as you wish (I use homemade onion powder)
Add as much or as little as you like of the follow herbs and spices (if you don’t like it, don’t add it)
Open a can of Strongbow. Drink some.
Prepare your meat as you wish (some people like to wash their meat first, sear it, rub it… beat it… do whatever floats your boat) and then place it in your slow cooker.
Wash your hands. Drink more Strongbow.
Get a vessel large enough to hold all the above liquid ingredients, except the clamato juice. The clamato juice I use to rinse out the cans and jars so as not to waste anything. Stir it all up real good (that’s the Texas BBQ sauce talkin’)
Drink more Strongbow
Add your herbs and spices into the liquid and stir them up real good too. I am a firm believer in more is better with certain spices, like basil (I use about three tablespoons in this recipe)
Drink more Strongbow
Pour sauce over your pork shoulder, put a lid on it, set your timer (8 hr on low, 6 hr on high) and walk away. Do no lift the lid until it’s done.
Drink the remainder of the Strongbow
Once the meat is cooked you will need to remove the meat from the slow cooker (I find a 9 x 13 cake pan works nicely). Using two large forks shred that meat like a boss.
You can add the shredded meat back into the slow cooker, it will be a little soupy, but that’s okay if you plan to serve it over rice. If you want to make sandwiches, I would suggest adding just a little of the sauce to the shredded meat and then having more sauce in little bowls for dipping. Use nice crusty buns to make the sandwiches, they’ll hold up better. Or whatever, it’s your call.