Pulled Pork - Simmered
Here's my Canadian style BBQ! This simmering method is quick and easy, but the pork doesn't turn out quite as moist and tender as smoking or oven roasting. See my other pulled pork recipes for the traditional smoking method and the oven-smoking method.
2 pounds pork roast, boston butt or a raw ham preferred.
-if you use a ham, then trim off the skim and some of the external fat
2 cloves garlic, minced
1 medium onion, grated in a box grater
1 14oz can tomato sauce
1/2 c. bourbon (I use Eagle Rare)
2 tsp. liquid smoke
1/2 c. cider vinegar
3/4 c. brown sugar
1/2 c. water
1/2 tsp. salt
red pepper flakes (optional)
- Heat small amount of oil in a large dutch oven. Add onions and garlic and saute for 5 minutes.
- Add remaining ingredients and stir. Bring to a boil.
- Simmer over low heat for 5-6 hours (or use a crockpot on high). Flip the meat every hour.
- Remove pork to cutting board. Skim fat off remaining sauce. If the sauce is thin, boil it to reduce it.
- Shred the meat with a knife and add to serving dish. Add 1/3 c. sauce and stir. Serve over buns with coleslaw and extra sauce on the side.