- This slow-cooker barbeque pulled pork

is a little bit of sweet, a little bit of smoky,

and whole lot of amazing.

It's fall-apart tender, and you can

use it so many ways.

It's also way easy to make.

Start by chopping a large onion,

and put it in the bottom of your Crock-Pot.

To season your meat, you'll need

a tablespoon of salt, a teaspoon of black pepper,

and a teaspoon of paprika.

Give it a quick stir,

and then sprinkle it over your roast.

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Now, massage the meat to rub all that seasoning in,

and place it right over your onions.

Now, for the marinade, you'll need one cup

of chicken broth, a cup of your favorite barbeque sauce,

then two tablespoons of Worcestershire sauce,

say that 10 times fast,

two tablespoons of liquid smoke,

two tablespoons of brown sugar,

and three pressed garlic cloves.

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Pour the sauce over your meat,

then cover and cook on low for eight hours.

You'll know it's done when it shreds really easily.

Transfer the meat to a large casserole dish

and just start pulling it apart.

I like to take out all the extra fat at this point.

That way I have really clean meat

that I don't have to pick at later.

I add a little bit of liquid from the Crock-Pot

to keep it super juicy.

Top it off with some extra barbeque sauce,

and it's ready to serve.

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Mmm (chuckles), that's so juicy,

super flavorful, and fall-apart tender.

You guys are gonna love this recipe.

Now, you can serve it with mashed potatoes,

but I love it as pulled pork sandwiches,

and that's what I'm gonna make,

and I'm gonna serve it with this creamy coconut coleslaw.

I've got a link to the recipe below.

It's so delicious and easy to make.

If you guys like this recipe, give me a thumbs up below.

If you have a future recipe suggestion,

let me know in a comment below.

I would love to hear from you guys.

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