Since the kids are grown and out on their own, we decided to bring everyone together by throwing a yearly picnic. We play games, take lots of photos, share stories, and, of course, eat.

Family, fun and food—what could be better? Of course, we always want it to be memorable, so this particular year we chose Dad’s Pulled Pork Recipe. The video shows how we do it. With so many of us in the kitchen, it’s bound to get interesting. Enjoy!  

Dad’s Pulled-Pork Recipe
1¼ cups ketchup                                ½ cup chopped onion
1 cup water                                          ¼ cup parsley flakes
1 tsp. chili powder                               ½ tsp. dry mustard
1/8 cup Worcestershire sauce          ¼ cup Frank’s red hot sauce
1 tbsp. Dijon mustard                         Salt and pepper to taste
6-8 lb. pork shoulder (remove most of the fat)
1-2 dozen rolls

Best made one day ahead.

In a large crock pot, set on high, mix all the ingredients, except for the pork. While the mixture is heating, rub the pork with oil, salt and pepper. Sear all sides in a fry pan to lock in the flavor.

Place pork in the crock pot and cover. After two to three hours, turn the meat. Check every two hours until the meat is falling off the bone and you can shred it with a fork. At that point, turn off the crock pot and remove the meat, discarding the bone and liquid. When the meat is cool, cover and refrigerate for a few hours or overnight.

Next day, turn the crock pot on high, remove the meat from the refrigerator and let it come to room temperature. Meanwhile, mix another batch of the ingredients in the crock pot and heat.

Once the meat is at room temperature, shred it using two forks. Add the shredded meat to the crock pot, turn to low or medium. After about two hours, you’re ready to eat.

Serve over rolls. This is also great topped with a slice of provolone cheese.