Pulling your leg: Pulled Pork

Actually, I'm not pulling your leg about this: this is one delicious (and easy) recipe.

I visited my dear friends in Maryland a couple of weeks ago. Christie and I bonded in our college days, and though we live several states apart, we try to see each other at least once a year. Her daughter was "Aunt Marty's" flower girl at the Throwing Spoons wedding. Though we don't see each other often, we always pick up right where we left off and, other than the kids getting bigger and bigger, it's like no time has passed.

Christie made pulled pork for her daughter's first birthday party, almost ten years ago, and I neglected to write down the super-easy recipe. I've meant to do it every visit since, and then never remember...until this year. We had it for her son's birthday, and this time, I paid attention. It's super, super easy, and SO good.

Pulled Pork

1 pork rump roast
2 large bottles Texas Pete wing sauce (not hot sauce)
2 bottles barbecue sauce of your choice

Put roast in slow cooker and pour wing sauce over it. Cover, and cook on high until it boils; turn to low, and cook overnight (at least 24 hours). If sauce looks low, add a little extra water to the slow cooker.

Remove pork from slow cooker and shred with forks.

Drain off fat and excess hot wing sauce, and mix with one bottle barbecue sauce.

Serve with rolls, and additional barbecue sauce, if desired. Coleslaw makes an excellent side dish - or, if you're feeling like having it North Carolina style, put the coleslaw right on your sandwich.