Wine Sunday: Pulled Pork Happiness

Note: Yes, I realize this is posted late again. Oh well. It's busy season.

Yes friends, it's Wine Sunday again. That means that tomorrow's Monday and that we're one week closing to crazy filing deadlines that we were last Sunday. Tomorrow's the filing deadline for all calendar year corporations, so I sent out a whole mess of extensions yesterday. They'll get done sooner or later, right?

Enough work. Let's talk dinner. Pulled pork. Baked Beans. Salad (healthy, right?).

For tonight's meal, I invited/was guilted into inviting my Quantity Control Expert and her boyfriend, as well as our friend T. over for dinner, since they have not yet been to a dinner and were feeling a little left out. My Resident Taste Tester will also be home, and D. is coming too. Mental math isn't my strong point, but that's 6 people to feed! I'm starting to get better at cooking for more than just me and the RTT. I've learned that the more people that come, the simpler my menu should be. And this pulled pork is by far the easiest thing I can do!

I failed yet again with photos. I come from a family that hardly ever took photos. No one ever had their camera with them or ready. Yet again, mid-way through dinner, I realized that I had not taken a single photo of any part of it. You'll just have to use your imagination; it looked fantastic!

Pulled Pork Sandwiches
(adapted from allrecipes.com)

1 (14 ounce) can beef broth
3 pounds bone-in pork shoulder butt
1 (18 ounce) bottle barbeque sauce (my crowd likes it saucy, so I use more than this)

1. Pour can of beef broth into slow cooker, and add pork. Cook on high for 4 hours, or on low for 8 hours. Leave the meat in the slow cooker and reserve a ladleful or two of the beef broth. Use the lid to drain the rest of the beef broth and remove the pork bone. Use two forks to shred the pork.

2. Stir barbeque sauce into shredded pork. Let heat on low until warmed through. Serve on toasted buns.