1 pork roast (3-4 pounds)
3-4 tbsp. vegetable oil
salt and pepper
chili powder
14 ounce can low sodium chicken stock
barbecue sauce (I like Sweet Baby Ray's)
Heat oil in large Dutch oven. Salt and pepper the outside of the pork roast. Dust with chili powder. Brown the roast on all sides. Add the can of chicken stock (you can add a bay leaf) Cook in crockpot until meat is cooked. Or you can cover with a lid and put in a 275ยบ oven until tender. (I think this take about 3-4 hours.)
After the pork has cooked, take it out and let it sit until cool enough to handle. Reserve the cooking juice. Using your fingers or two forks, shred the meat into chunks. Return the shredded meat to the dutch oven and add barbecue sauce to taste. Spoon in the reseved juices to desired juiciness.
For the sandwiches, just put the meat on rolls, add more barbecue sauce and horseradish if you want.
*I love this recipe that someone gave me. I also love that Big Y has their pork roasts Buy 1 Get 2 Free! this week. Shazam!!!
Now that is food storage to me. Store what you eat!
