Instructions

1. Pat your pork dry with paper towels. It is no longer recommended that you rinse the pork first for fear of contaminating your kitchen with splattered water, but patting the meat dry helps the seasoning adhere better to the meat. Discard the paper towels immediately and wash your hands thoroughly with hot water and soap. Let the pork rest at room temperature for 10 minutes or so to allow the muscle fibers to relax.

2. Season all sides of your pork with salt and pepper. You can use either a pork butt or tenderloin for sliced barbecue sandwiches. Let the seasoned pork rest for 15 to 20 minutes to allow the salt to draw the moisture to the outer edges of the meat.

3. Marinate your pork for 1 to 2 hours in a mixture that contains an acid, an oil and seasonings. Possible marinades for barbecue sandwiches may include vinegar, olive oil and Italian seasonings or red wine, lime juice and a Mexican spice mix. This is not strictly necessary, but it can help tenderize the meat and add flavor.

4. Line the bottom of a Dutch oven or slow cooker with a thin film of olive oil to help keep the pork from sticking and add a bit of flavor. Place the pork into the Dutch oven or slow cooker. Add garlic, onion and seasonings to the pot to add extra flavor. Add just enough stock, wine or beer to just cover the bottom of the Dutch oven or slow cooker.

5. Turn the heat to medium, bring the stock, wine or beer to a boil, cover the pot and lower the heat if you are using a Dutch oven. Set the heat on a slow cooker to low and cover it. Cook the pork until an instant-read thermometer inserted into the thickest part reads 145 F. A 2-pound pork butt or tenderloin will take 1 hour to 90 minutes in the Dutch oven or 2 to 3 hours in the slow cooker.

6. Place the cooked pork on a cutting board and cover it loosely with aluminum foil. Let the pork rest for at least 20 minutes before slicing it against the grain.