November 4, 2011

This Little Piggy

I am not a huge crock pot fan.  However, there is one no-fail crock pot recipe that everyone should have up their sleeve. This one.
So simple, so good, so much leftover.
Ladies and gentlemen…PULLED PORK!

This show-stopper recipe is great for a crowd and can be made ahead.  From my crock to yours.  Enjoy!


Crock Pot Pulled Pork

print this recipe!

1 cut of Boston Butt or Pork Shoulder
1 sweet onion
2 cloves garlic
BBQ sauce


Cut off any thick pieces of fat on the pork.  It is a marbled piece of meat, but there is often unwanted fat on the bottom.  Discard.
Place pork into crock pot.  Roughly chop onion and garlic.  Place on top.


Add water 3/4 of the way up the side of the crock pot and pour approximately 1/4 C of BBQ sauce on top. 

Turn crock pot on high, cover and walk away.  The pulled pork should be shred-apart delicious in about 5-6 hours.


The pork is done if you can shred it with a fork easily with no resistance.

Turn crock pot off.

Scoop out the pork without juices and onions into a baking dish.  Discard cooking liquid.


Shred the pork with two forks.  Throw out any fat that you might find.


At this point you can do one of two things.

1.  Serve warm, as is, and offer BBQ sauce on the side.  I have found that some people prefer to add their own amount of sauce.  Especially if they are counting calories.
2.  Douse the pulled pork with BBQ sauce.  Mix. Serve warm.
This pulled pork is delicious on its own, as a sandwich or over a baked potato.




Pulled pork also freezes well. 
Place into freezer bags, label and freeze. 
Thaw in refrigerator and reheat when needed.

No comments:

Post a Comment