Pulled pork with my cherry barbeque sauce served on a house-made bun with coleslaw; potato salad; fried okra; pickled vegetables
I developed the recipe for the pulled pork as a matter of convenience: the pork shoulder roast simmers in the slow cooker all day with some onions and spices, and the barbeque sauce is made the night before. When I get home from work, I take the pork out and let it cool enough to be able to “pull” it into shreds, and then mix it with the sauce in the top of a double boiler until heated through. AND, my cherry barbeque sauce is SO good with this folks! Want the recipe? I will share this one if asked! But you DO have to ask!