*John Claude Exclusive Catering weekly recipe 201-998-0039 http://www.JCExclusivecatering.com
1 (3 lb.) boneless pork shoulder, remove excess skin and fat
1 onion, chopped
½ cup low-sodium chicken broth
2 cups bottled or homemade barbecue sauce
2 tbsp mustard
2 tbsp honey
1 tbsp soy sauce
Salt and pepper to taste
Trim the pork of the excess fat. Sprinkle the onion into the bottom of slow cooker and place the pork on top. Add chicken broth, cover and cook on low about 8 hrs, until very tender. Remove meat and allow it to cool.
When cool enough to handle, pull meat into thin shreds, removing all of the fat and gristle. Skim the excess fat from the top of the liquid in the slow cooker.
Return the pulled pork to the slow cooker and stir in barbecue sauce, mustard, honey and soy sauce. Season with salt and pepper to taste, and cook for 1 hour on low. Serve on buns with a side of coleslaw and Enjoy!!