Since it’s still blazing hot here in Western PA, I have an alternative to hamburgers and working over a hot grill for your Independence Day Picnic.
| Prep Time | 15 Minutes |
| Cook Time | 6 Hours |
| Servings |
Servings
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Ingredients
- 1 Medium Onion Diced
- 3 Cloves garlic Minced
- 1 1/2 Teaspoons Dried Oregano Leaves
- 2 Dried Bay Leaves
- 1 28 Ounce Can Crushed Tomatoes
- 1 14.5 Ounce Can Whole Tomatoes
- 1/4 Cup Good White Wine
- 1 Red Bell Pepper Diced
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 3 Pounds Boneless Pork Roast or Picnic Pork Shoulder Roast
Ingredients
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Instructions
- Combine all ingredients except pork in a 6 quart crock pot, and give a good stir.
- Add pork roast and turn it to coat all sides with sauce.
- Cover and cook on high for about 6 hours, (no peeking). (I like to cook mine overnight on low.)
- Remove meat to a platter or large bowl and shred with a fork, throwing away any fat or gristle.
- Return shredded pork to crockpot and stir into the sauce.
- Discard bay leaves and serve with gluten-free buns.
Recipe Notes
Remember to use only wine that you would be willing to drink.
If you like your pulled pork a little more spicy, you can add a chipotle pepper or adobo sauce instead of the red bell pepper. (My hubby wouldn't touch it if I did that.)
Enjoy!
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