PULLED PORK, OTHERWISE KNOWN AS CROCK POT SALVATION

Life is always busy, and the pace has increased exponentially of late. Besides concurrently working on three manuscripts there are family demands, and in the end, some corners must be cut to make 36 hours fit into 24. So I appreciate any recipe that's easy and pleases my family, and better yet if it also feeds a hungry crowd, freezes well, and cooks itself.  This recipe will take you about twelve seconds to prepare and it will make enough to feed a small army or freeze for about ten emergency dinners.

Nearly everyone loves the decadence of pulled pork, and with the endless opportunities to dress it up or down, it never gets boring.

I buy big when pork loins go on sale for $1.99 a pound. Then I pull out all my crock pots and a few cans of root beer and go to town.

That's really the recipe. Stuff big hunks of raw pork loin into your crock pots, cover with root beer, put the lids on, set them on high, and go to bed. By the next afternoon the pork will be tender. Pull it from the pot, shred it, and cover it with your favorite BBQ sauce. You can return it to the pot and let the sauce really permeate every fiber, but a good douse of Sweet Baby Rays on top works for me.

Enjoy!