Crock Pot Pulled Pork

"Last year I received a crock pot cookbook with a recipe in it for pulled pork. It was nice but I thought the sauce it made in the pot was a bit too thin. I made several changes and am happy with this recipe so its time to share it! I sometimes have to water the sauce down now. The sauce/marinade can be made up to 3 days in advance and kept in the fridge until needed. Marinating time is not included. I make this in my 3 1/2 quart crock pot."
 
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Crock Pot Pulled Pork created by Bergy
Ready In:
12hrs 25mins
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • In a frying pan heat the oil over medium heat, add the onions and fry for 8-10 minutes until soft.
  • Add the garlic, chili powder and pepper and cook for another 2 minutes, constantly stirring.
  • Now add tomatoes, sugar, Worcestershire, liquid smoke, soy, sage and prunes.
  • Stir, bring to a boil and simmer for 2 minutes, take off the heat and cool.
  • Whilst the sauce is cooling add the vinegar( it will leave a less pungent smell in your kitchen).
  • Leave the sauce until cold, it will become quite thick.
  • Slash the pork several times with a sharp knife, cover completely with the sauce, place in a bowl, cover and leave in a cool place for 10-12 hours.
  • When ready to cook place in your crock pot and cook on low for 10 to 12 hours (my crock pot needs the full 12 hours).
  • Transfer the pork onto a cutting board and pull the meat apart to shreds with two forks.
  • I then add some of the sauce to it and serve the rest on the side but you can mix the meat up with all the sauce.
  • If you find the sauce too thick just add some water to it.
  • Serve over warm buns and I hope you enjoy it!

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  1. Papa Deuce
    OK, up front, I will admit that I am a BBQ elitist. I have won a couple of awards for my BBQ. And I have always resisted the urge to even attempt BBQ Pulled Pork in a crock pot... until today. And now I know why. Liquid smoke is nothing like the smoke flavor from a nice piece of hickory. And i don't know what to say about this sauce. I'm not trying to be nasty, but it is an easy recipe to follow, and I thought it was pretty bad. Maybe it was the prunes but it had a strange sweetness that I did not enjoy even a little bit. Honestly, I want to give this 2 stars, but I am adding a star for how easy it is to make. Sorry if this sounds harsh, but I just didn't like it. Maybe I am spoiled by all the pork I cook with hickory and apple woods.
     
  2. Marji
    This was very tasty. I skipped the smoke flavoring, personal preference, and instead of the tomatoes, I had some fresh style salsa, so I used that. Thanks for sharing.
     
  3. I'mPat
    Please rename this from "Pulled Pork" to "Fall Apart/of the Bone Pork". This was enjoyed by all (what can I do with the excess gravy though?). Used prunes, ground chillie and thyme. Used a 3lb 8oz shoulder with bone in. Initial stage got about 20 hours in the fridge and then 13 hours in the crock pot (could got away with 10 easy) but due to DH working late went into overtime. Served with creamy mashed potatoe and steamed vegetables (brocolli, carrot, pumpkin, beans, auliflour and asparagus. Left overs for DH and DS's lunches and more than likey mine and DM's and well. Thank you Pets"R'Us for one that will be cooked again and again may I say.
     
  4. Bergy
    Crock Pot Pulled Pork Created by Bergy
  5. Bergy
    I know that I wrote a review for thi recipe when I posted the original photos - It is fantastically good. I cut back on the liquid smoke only 1 tsp. I took a pkg out of the freezer and although it is wonderful as is I added some mushrooms, onions & sweet pappers - Excellent - This freezes well! Thanks again Pets
     

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