On 12/30/2015 6:24 PM, Nancy2 wrote:
> Steve, I often do it in the crockpot...use pork butt. My pot doesn't have temp
> settings other than low-medium-high, so I usually put the dial between low and
> medium for an all-day cook. I take the meat out, drain the juice, trim off the fat,
> Shred the meat and put it back in the pot adding BBQ sauce ... Leave it in the
> pot until sauce and meat is hot. It is always delicious and tender.
>
> N.
>
That sounds about right, Nancy2.

Steve should definitely *not* use pork tenderloin. It's not the right
cut for pulled pork. The butt (shoulder) is what is needed. And don't
cook the pork IN the sauce. No no no. Even when BBQ joints serve
pulled pork the sauce is always on the side. IMHO.

Jill