Pulled Pork

(recipe by TheSalmons)


A large inexpensive cut of pork will work great in this recipe and the quantity listed above produces enough meat for approximately 8-10 sandwiches.

Chop the onion and garlic (large chunks are good) and place them in the bottom of a slow cooker.

Trim excess fat from the pork butt and pat dry with paper towels.

Combine dry spices and rub the spice mixture all over the pork. Place the roast on top of the onions in the slow cooker.

Add 1-2 cups of water or stock. The liquid level should rise to about 2/3 the way up the sides of the roast depending on the size of the crock pot vs. the size of the roast.

Cover and cook until the pork is fork tender, about 5-7 hours on high or 8-10 hours on low. Inverting the roast after a couple of hours so that the top part is now submerged in the cooking liquid is something that I do to even out the cooking. The liquid level will probably increase from meat juices. If it seems too dry, add a little more water or stock.

When the pork is fork tender, remove the meat onto a large cutting board. Remove any bones and discard. Using 2 forks, shred the meat into bite-sized pieces.

Pour the onion mixture from the slow cooker through a strainer into a heat proof bowl and set aside the liquid. Return the onions and other solids to the crock pot along with the shredded pork.

Here is where things get a bit tricky. Choice of BBQ sauce makes a HUGE difference in the final flavor of the pulled pork. If in doubt, use less BBQ sauce at this point and add more BBQ sauce to the final sandwiches. We add approx. 0.5 to 1 cup of our favorite BBQ sauce to the meat in the slow cooker plus enough of the reserved liquid such that the pork is just moistened. Add liquid 1/4 cup at a time until it looks moist. Taste and season to taste. Leave in the slow cooker on low for a little while for the flavors to mingle and the pork to become more tender. Any where from 1-5 hours should be fine.

Great as sandwiches on the bread or roll of your choice. We usually add additional BBQ sauce to top off the final sandwich. The meat stores for several days in the fridge and just needs to be nuked briefly (30 seconds per serving).

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Lynn Salmon <>{

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