Marmie's Really Tender Crock Pot Pulled Pork
- Ready In:
- 32hrs
- Ingredients:
- 12
- Yields:
-
20-30 Buns
- Serves:
- 20-30
ingredients
- 1 large pork butt
- 6 garlic cloves, slivered
- 2 tablespoons fresh basil
- 2 tablespoons fresh thyme
- 1⁄3 cup brown sugar
- 1⁄3 cup fresh ground black pepper
- 1 1⁄2 - 3 tablespoons salt (to taste, I like it on the heavier side)
- 1⁄4 cup paprika
- 1 1⁄2 teaspoons cayenne pepper
- 1 tablespoon Keen's dry mustard
- 16 -24 ounces root beer or 16 -24 ounces cola
- 3 -4 cups barbecue sauce (Marmie's Bar- B -Que Sauce or you own favorite sauce)
directions
- Poke butt evenly around surface with a small butcher knife creating 1/2 inch cuts to accomodate how many garlic slivers you have.
- Stuff each hole with some fresh herbs and a sliver of garlic. (If you are not using fresh herbs use dry and incorporate them in the rub mixture instead.).
- Mix remaining spice and sugar ingredients together and then rub all over the roast.
- Save remaining spice.
- Put roast in zip lock bag and refrigerate for at least 8 - 12 hours.
- Remove from fridge and rub remaining spices onto the roast.
- Place roast in covered crock pot for an hour or two, do not turn on yet.
- Pour soda into crock pot along side of the roast so the spices are not washed offt the top of the roast and into the crock pot.
- Cook on Medium for 8 - 12 hours untill tender.
- It will not hurt to leave the pork in the crock pot on low for a good length of time if it is done early.
- Remove pork from the broth and pull/shred apart with forks or fingers into chunks and place in casserole dish.
- Slather with copious amounts of bar b que sauce.
- Serve with fresh crusty buns, baked beans and salads.
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RECIPE SUBMITTED BY
I live on a farm in beautiful Alberta Canada with my husband and children. Between us we have six 'kids' ranging in age from 16 - 26 years old. Now that there are only two of our kids left living at home, I have more time to play around with my real passion; cooking and trying new recipes. I really love it when the kids come home so I can cook for them. I truly enjoy harvesting our massive garden (well, actually it is more my husband Jerry's garden if I am honest.)and putting up preserves every year. We have a great arrangement, he plants and weeds - I cook and can everything edible! It works well for us. My favorite thing is when my husband and I share a glass of wine while I am cooking and have the best visits. Oh so much good food out there and so little waistline to spare!
My idea of a nice vacation souvenir is a pile of new and unusual spices to play with! If I don't know what it is.... I just search for it on Recipezaar!!! Way too much fun!