Carolina Crock Pot Barbecue

3½ pounds boneless pork loin roast
1 cup Fred's Red barbecue sauce or bottled barbecue sauce, plus more for passing at the table*

Trim visible fat from pork and cut it in half, placing pieces side by side in crockery pot.

Pour barbecue sauce over meat (thinned if necessary). Cook on low (200 degrees F) 8 to 9 hours.

Remove pork from slow cooker. Using 2 forks, pull meat into shreds. (Meat should be very tender, so this will be easy to do.) Place shredded pork in a serving dish and spoon enough cooking liquid/sauce from crock over meat to moisten it. Serve at once, passing extra barbecue sauce to serve on top. Or use it as a filling for sandwiches.

(May be prepared up to 2 days ahead and refrigerated.)

* Notes

Leftovers may be frozen up to 1 month.

If your favorite barbecue sauce is the consistency of ketchup or thicker, thin with water until it will pour in a thin stream. This will ensure the meat is coated with sauce. Don’t worry about thinning the sauce for passing at the table.

In our home state of North Carolina barbecue divides itself along geographic lines. If you like your sauce a bit sweet, you’re bound to be from the western end of the state, while the easterners like it with a straight-up vinegar jolt. We especially like Fred's Red Barbecue Sauce because it's a great compromise. This Memphis-style sauce is a bit tart with just the right sweetness. Boutique bottled barbecue sauces abound on the supermarket shelves these days, so feel free to pick your favorite.

Serve the pork alone with coleslaw and corn bread on the side, or pile the meat on sandwich buns (with slaw on top) for more informal fare.

Approximate Values Per Serving (pork only): 384 calories (51% from fat), 21 fat (8 g saturated), 121 mg cholesterol, 42 g protein, 4 g carbohydrates, 0 g dietary fiber, 327 mg sodium

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