Pulled Pork Sandwiches (J-Dub Pork)

Pork roast, 3 to 4 lbs

1 large onion, sliced

2 or 3 cloves of garlic

1/2 green bell pepper, diced

1 medium tomato, sliced

1/2 to 3/4 bottle of Kittawa Sprangs Dippin’ Sauce

1/2 cup water

1 tsp Kittawa Springs Rub (can add 1/4 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp salt to this rub if desired)

-or add another BBQ rub such as Grill Mates Sweet and Smoky

-or add 1/2 tsp brown sugar, 1/4 tsp black pepper, 1/4 tsp salt to the mix

Mix rub ingredients together, stirring until uniform mix.

Layer bottom of crock pot with onion and tomato slices.

Cut slices into top (fat side) of roast and place in crock pot, fat side up.

Spread rub over roast and rub in.

Slice cloves into thin slivers and stuff into slices in top of pork.

Cover roast with remaining onion and tomato slices, and sprinkle on diced bell peppers.

Add water and cook for 8 to 10 hours on high.

Use a meat thermometer to make sure the roast interior has reached at least 180 degrees F.

Remove roast, discard liquid and veggies.

Separate meat from bone, if there is one.

Cut across grain into 1 to 2 inch sections. Shred with forks removing fat, membranes, and gristle.

Mix with Kittawa Springs Dippin’ Sauce. Use approximately 6 oz (by weight) sauce per pound of pork.

Stir sauce in well, reheat, and serve.

Water can be added as needed to keep the shredded pork moist for serving, and it can be frozen before or after reheating for serving