The way to a Texan’s heart…

sahalie falls

Two years ago I couldn’t cook for beans. Well, I could cook beans, but not in any recipe that was worth sharing. Trying to be of some assistance, my Texan boyfriend would send yummy looking recipes my way in hopes of helping my hopelessness in the kitchen.

It wasn’t that I didn’t like to cook, it was just that I didn’t have the faintest idea where to begin.

I decided crock-pot cooking was the way to go for me: easy prep, tender, flavorful meals and plenty of leftovers. I found a recipe for Pulled Pork that thankfully was a success and my boyfriend fell in love with me all over again. It was his little bit of Texas and he requests it at least once a week.


  • 3 to 4 pounds boneless pork shoulder
  • 1/4 teaspoon fresh ground pepper
  • 1/4 teaspoon salt
  • 2 cups water
  • 1 tablespoon hickory flavored liquid smoke
  • 2 cups barbecue sauce (I use Stubbs:


  1. Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
  2. Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

Here is a link to the original recipe website:

You’ll need this perfect pairing:

pumpkin beer

And here is a little entertainment to enjoy with your dinner: