- 5-6 lb pork shoulder, butt, or tenderloin
- 1 (18 oz) bottle barbeque sauce
- 1 (14 oz) can beef broth
1.Pour can of beef broth into slow cooker, and add pork. Cook on High heat for 4 hours, or low heat for 8-10 hours or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2.Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3.Bake in the preheated oven for 30 minutes, or until heated through.