This one you have to plan for. The night before you want to eat pulled pork, start with making a rub using 1/4 C packed brown sugar, 1 Tbsp chili powder, 1 tbsp paprika, 2 tsp garlic powder, 2 tsp salt, 1 tsp black powder, and 1 tsp cayenne pepper. Mix this all together so it is well combined. Using your hands, rub this combination all over your roast (I used a 2 1/2 lb pork shoulder for my roast). Once it’s all nice and covered, wrap it up tightly in seran wrap (I used about 3 layers cross crossed so it wouldn’t leak). Then refrigerate it overnight (I put it on a plate just in case it still leaked, but it didn’t).
Good Morning! Pull out your crock pot and a crock pot loner if you have one (best invention for the crock pot ever!). Quarter 2 whole onions (or 4 if you are doing a larger roast) and put them in he bottom of the crock pot as a bed for the roast to lay on, then unwrap your roast (it will have some juice so be careful) and lay it on the onions. Start your crock pot on low for 7 hours. Mine stayed on keep warm after that for a few hours and was still fabulous when I took it out.
When I got home from work, i started heating he oven to 450 degrees for the potatoes. Then I took the roast out and set it on a cutting board, and I removed the onions to a dish with a lid. I took about 1 1/4 C of the cooking liquid left in the crock pot to a cause pan on the stove. To this I added a 28 oz bottle of Sweet Baby Ray’s, now stir to combine. While this started to warm up, I started the potatoes according to the Betty Crocker Scalloped Potstoes box. Before I put it in the oven, I added some shredded cheddar cheese (about a cup) over the top do an extra yum. The BBQ sauce mixture needs to be stirred a little here and there while the rest is going on. When the potatoes go in the oven, work on pulling your roast apart (I used 2 forks and it just fell apart). Don’t forget it stir your sauce here and there. You should have some time here to prep the green beans. Make sure they are rinsed and clean, then cut off both ends. We like them about half size, so we cut them in half, but no need, they look prettier longer.
Once you take the potatoes out of the oven, start hearing about 3 Tbsp butter in a large skillet. When it starts to sizzle a little and is about to turn brown, add in the green beans and toss them around. Cook for about 3-4 minutes till they are tender. While those are cooking, add about 1/2 your sauce to the pulled pork and toss it around to coat it well. Reserve the rest for additional topping. Toss your green beans around and if they are tender, add about 2/3 lemon juice squeezed through your fingers so you don’t get seeds, then add salt and pepper, and toss around a bit. Let cook about 1 minute longer and then serve everything up.
We served this family style on the table with the onions as an extra side. Another option is to shred the onion with the meat instead of separately, or you can also make these into sandwiches by adding the meat, onions, and maybe coleslaw to a toasted bun. Enjoy!