Crock Pot BBQ Pulled Pork

I always thought pulled pork was one of those intensive, time-consuming dishes that required patience and culinary know-how. I was kind of right. It requires time; this version requires thrity-six hours of time to be exact, but it's pretty darn fool proof and served with coleslaw on a warmed, corn tortilla while watching the Patriots get their butt's kicked during the Superbowl? Well, that's just heaven.

I was browsing quite a few pulled pork recipes on the ole internet when I found that the most common ingredients were simple: onions, peppers, barbecue sauce (bottled or homemade) and well, pork.

Here's my version:

Crock Pot BBQ Pulled Pork

2 pork loins (or shoulder, or butt)
1 large onion, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
2 tomatoes, diced
Black Pepper
2 tablespoons dijon mustard
1 tablespoon brown sugar
BBQ sauce, either homemade or storebought-- enough to cover the roast almost all the way. (I used 1 1/2 bottles of Kraft brand Light BBQ sauce)

Stir all ingredients except roast into crock. Add roast, cover crock, set to LOW.

After a few hours turn the roast over.

The meat is done when it falls apart easily when poked with a fork; this took eight hours on low for my crock pot.

When meat is ready, shred it from the center of the crock outward with a fork. When meat is all shredded, stir it well into the sauce that remains in the crock and let sit for even longer until desired *consistency.

*The pork can be done and ready to serve in ten hours for sure, but those extra twenty-six on the warming setting made for some tasty meat.