I always do my pulled pork in a crock pot--don't have a smoker/barbecue, and really don't want to have the oven on for 5-6 hours during this heat wave we're having on the Atlantic coast. I use a spice rub (varies according to my mood), let it marinate overnight, slice a bunch of onions into the crockpot, put in the pork, pour over bottle of root beer (non-diet), and let that baby go low and slow until it pulls apart, then drain, shred, add some Sweet Baby Rays, then let it go on high for few hours. For fake burnt ends, I leave the crockpot lid ajar for the last few hours, and stir in the brown crust that forms on the side. I also boil down the liquid I initially poured off until syrupy and stir that in. Never had a complaint, and they scrape that crock dry! Not traditional pulled pork, but in Maryland we're famous for our pit beef, so it all evens out! Oh, Margy, love your idea for burnt ends - and I have to try that Sweet Baby Rays, the folks at work here were talking about it, too. Here's to tasty barbecue, however and wherever we enjoy it! :) PJH

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