sourdough bread and sourdough starter
Slow Cooker Barbecue Pork - 1 (3- to 4-lb.) boneless pork shoulder roast (Boston butt), trimmed 1 (18-oz.) bottle barbecue sauce 1 (12-oz.) can cola soft drink Preparation 1. Place roast in a lightly greased 6-qt. slow cooker; pour barbecue sauce and cola over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork. 2. Transfer pork to a cutting board; shred with two forks, removing any large pieces of fat. Skim fat from sauce, and stir in shredded pork. Note: We tested with Cattleman's Original Barbecue Sauce.