3-5 lb pork roast (shoulder or boston butt)
1 onion, chopped
1 cup water or soft drink (cola/Dr. pepper/etc)
1 cup Gunshot Sauce
8-12 fl oz additional Gunshot Sauce to mix with pork when done
salt and pepper
Place half of sliced onion at the bottom of crock pot.
Season pork roast with salt and pepper.
Place roast in slow cooker on top of the sliced onion. Pour 1 cup Gunshot Sauce on top of roast. Cover roast with the remaining half of the sliced onion and add 1 cup soft drink, and (if needed) water to fill crock pot two thirds of the way.
Cover and cook on low 8-12 hrs or on high for 6-8 hrs.
Remove roast. Remove and discard bone (if any) and fat as well as any water and grease remaining in pot, but save the onions.
When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.
Return the pulled pork to the crock pot. Mix in the onions and enough Gunshot Sauce (8-12 fl oz) to moisten the pork and season it to your liking. Cover and heat on low (or simmer) to keep warm for serving.
Serve on large, crusty buns. Garnish with dill pickle spears, thinly sliced raw onion and pickled pepperoncini (Italian banana peppers). Serve with crisp, homemade slaw. Carolinians would put the cole slaw on the pulled pork sandwiches..that's up to you.
12 fl oz Mayonnaise (reduced fat if preferred)
2 fl oz Gunshot Sauce
Add Gunshot Sauce to Mayonnaise (6:1 ratio) and mix well. Put mixture in your choice of squeeze dispenser if you'd like and return to the fridge for half an hour or so to let it set.
Presented by Will McCarthy, Gunshot Sauce