Prep 45 mins
Cook 8 hrs
My favorite Pulled Pork Recipe, adapted from a Better Homes and Gardens recipe for the crockpot. I like to serve them on Hard Rolls or French Rolls. It also is great for lunches the next day and freezes well. Update 2013: I've learned to shred the meat with my Kitchenaid Stand Mixer and the paddle blade (if you have the bowl cover use it! It makes this so much faster!
- 4 1⁄2-5 lbs boneless pork shoulder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon celery seed
- 1⁄8 teaspoon onion powder
- 1⁄8 teaspoon ground cloves
- 1 dash ground red pepper
- 1 cup water
- 2 (8 ounce) cans tomato sauce
- 2 cups ketchup
- 2 cups onions, chopped
- 1 cup green pepper, chopped
- 1⁄2 cup vinegar
- 4 tablespoons brown sugar
- 4 tablespoons Worcestershire sauce
- 2 tablespoons prepared mustard
- 4 teaspoons chili powder
- Trim Fat From Meat.
- In a bowl combine dry spices and rub into all sides of meat.
- Add 1 cup water to large crockpot then place the meat into the crockpot.
- Cook on Low for 6 - 8 hours until done.
- When meat is done remove from crockpot and transfer to a plate cover with foil and let sit.
- In the mean time make the sauce by mixing the tomato sauce, ketchup, onion, green pepper, vinegar, brown sugar, Worchestershire sauce, mustard, chili powder, garlic in a medium saucepan and simmer for 15 minutes.
- Pull the pork and shred it with forks and combine the sauce and meat and serve.
I made this to take to the race track. Everyone always seems to end up our our racing trailor for food. Imade this as written and everyone enjoyed this. This was a bit of work for me but it was well worth it. Made for Spring PAC 2010.
Fantastic! I didn't have any dried cloves so I substituted a bbq spice I had. I also ran out of worcestershire sauce after the first tablespoon so I used 3 tablespoons of Emeril's steak sauce. Loved it....thank you!
My family loved this recipe! The meat was incredibly tender and I loved that it didn't have the typical bbq sauce flavor. Honestly, the meat was so nice that I think I would have like that just fine on its own! I halved the amount of meat because it made quite a bit, but I did make the full amount of sauce and froze half so I don't have to make it next time. I think I will add some pureed vegetables to it next time though to sneak some extra vegis in for my kids as this would hide them well! Thanks for the great recipe.