For inquiring minds who want to know how to make the pulled pork that inspired my easy barbecue menu - it's true that pulled pork in the crock pot couldn't be easier. It won't have that truly smokey flavor that traditional pulled pork gets from being smoked over low heat for several hours, but it will still be moist, tender, and delicious, and the barbecue sauce adds plenty of flavor.
You can use pork shoulder or pork butt to make pulled pork, and I would look for a small size (about 2-3 pounds) for dinner for two with leftovers, or on the larger side (4-6 pounds) for a party. If it's frozen, make sure to defrost it before cooking.
Chop an onion into long, thin slices. Lay half the onions on the bottom of the crock pot. Brush the pork in barbecue sauce on all sides. (If you can't find good storebought barbecue sauce, you can make your own). Place the pork in the crock pot with few more dollops of barbecue sauce, salt, and pepper and scatter the remaining onions over and around it. Add water to the crock pot up to about a quarter of the height of the pork. Cook on low for eight to ten hours.
The cooking time will depend on the size of your roast. If it's not looking close to done after six or seven hours, and I don't have a lot more time till I need to serve it, I will sometimes turn up the heat for an hour or two and that usually does the trick. It's done when the meat is no longer pink and shreds at the touch of your fork. If the meat has not already fallen apart in the crock pot, use two forks to shred it for serving purposes. Serve pulled pork with hamburger buns and extra barbecue sauce.
PS. I highly recommend getting a slow cooker (aka crock pot) if you don't already have one. It's great for making soups, stews, beans, and roasts because it does all the cooking for you while you are out at work or having fun.