The secret to making great shredded meat is cooking on low heat for a long period of time, perfect for the crockpot. You can use just about any kind of meat but I’d recommend a cheaper cut, they tend to not be quite as tender and this method of cooking makes them tender and flavorful. For this one I used a chunk of a pork loin because I bought it on a fantastic sale but you could use a pork shoulder or something similar.

Ingredients:
1 lb pork (you can use beef or chicken as well)
1/2 cup water
season salt
barbecue sauce (any variety BBQ sauce you prefer)
6 buns (or bread)
sliced cheese (we used mozzarella or we like provolone but use whatever you have)
onion slices (optional)

Directions:
1. Place pork cut in the crockpot and season salt to taste, add water and onion (or you can grill it later). Cook on low for 4-6 hours approx (I cooked mine frozen on high for two hours because I forgot but it worked).
2. Check the temperature to be sure it has reached at least 160 degrees. Remove the pork and place on a cutting board to rest for 10 minutes (and cool off so you don’t burn your fingers).
3. Strain the onions and save for later or grill them at this point.
4. Using two forks, pull the meat apart. To make it easier I usually cut the meat into more manageable chunks.
5. Place a helping of pork on warmed/toasted buns and top with sauce, onions, and cheese. If you prefer you can add the sauce to the meat first.

Sometimes I just use my hands, the noise of metal on metal gives me the heebie jeebies ((shudder))

This is what it looks like when it’s shredded.

Our preferred barbecue sauce, love me some Sweet Baby Ray’s

Goes great with a salad (check here for the balsamic vinaigrette) or some seasonal veggies.