Served at parties and BBQs, this pulled pork recipe is a favorite with large crowds. The tender, moist, succulent pork can easily be kept warm in crock-pots or with Sterno burners.
Served on fresh baked rolls and there won’t be any leftovers. This recipe uses your favorite already made BBQ sauce, finely chopped peppers and onions. It’s also a great “make a day ahead” recipe.
3 pounds boneless pork shoulder roast
4 quarts water
2 tablespoons butter
1 cup finely chopped red bell pepper
1 cup finely chopped onion
1 cup finely chopped green bell pepper
2-1/2 cups barbecue sauce
1. Bring water to boil in a large stockpot over high heat, add pork, return to a boil; reduce heat, cover and simmer 2 1/2 hours or until tender.
2. Remove from water and cool slightly. Using a fork, pull meat away from bones and shred.
3. Melt butter in a large skillet over medium heat. Cook onion and peppers until tender, stirring frequently. Add barbecue sauce and simmer 10 minutes.
4. Add pork to barbecue mixture, cook 5 minutes to heat thoroughly, stirring occasionally. Serve on hamburger buns.
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