Slow-Cooker Smoked Pulled Pork

Large slabs of meat intimidate me. I'm afraid I'll buy a perfectly good package, then accidentally mutilate it and end up angrily pouring Frosted Flakes for dinner.

I also don't like touching raw meat. I've got two roommates on separate ends of the meat spectrum giving me conflicting messages on animal products-- One will cook chicken until reaching a toasty 250 degrees (I don't want shootie pooties!), while the other breaks off chunks of raw beef as a snack. 


Sidenote: Bwaaaaaaaa!


Yet I wanted some pulled pork. Bad. I was nervous about using a slow-cooker because those recipes are usually meant to serve 482,049 people, but a little tweaking (and freezing individual portions for later) ensures manageable serving sizes.  It's also great to add into tacos, stews, and of course, stuffed into a bbq sauce slathered bun. And country-style pork ribs are insanely cheap. Just place in the crock-pot and you're set for a hearty meal after classes.

Slow-Cooker Smoked Pulled Pork     Makes: 4-5 servings
1.5 lbs. boneless country-style pork ribs
2 T. liquid smoke (cool, right?)
1 T. oil
Salt
1.) Heat oil in a large skillet over high heat. Add ribs and sear for about a minute per side.
2.) Place seared ribs in your slow cooker. Sprinkle with salt and pour in the liquid smoke. Cook on high for 4 hours (or low for 8). Remove pork and shred with two forks. Serve.