Delicious Crock Pot Barbecued Pulled Pork
photo by DianaEatingRichly
- Ready In:
- 1 (4 lb) pork shoulder or (4 lb) pork butt
- 2 tablespoons minced fresh garlic (or mix in 3 teaspoons garlic powder to spice mix in place of fresh garlic or use both!)
- 3 teaspoons seasoning salt
- 1 teaspoon black pepper
- 3 teaspoons garlic powder (use if omitting the fresh garlic)
- 1 1⁄2 - 2 teaspoons cumin
- 1 1⁄2 teaspoons paprika
- 1⁄4 teaspoon cayenne pepper (or to taste)
- 2 onions, thinly sliced
- 1 large green bell pepper, seeded and cut into strips
- 2 (18 ounce) bottles favorite barbecue sauce
- 1 cup packed light brown sugar
- If you are using fresh garlic then rub onto the roast (you may use both the fresh and garlic powder if you are a lover of garlic).
- In a small bowl mix together seasoning salt, black pepper and 3 teaspoons garlic powder (if using) cumin, paprika, and cayenne, then using clean hands rub the roast well with the spices using pressure to make certain that the spices penetrate deep into the meat.
- Place the roast in a bowl, cover and refrigerate for a minimum of 24 hours or up to 3 days.
- Place the onions and bell pepper strips in the bottom of the crock pot, then place the roast over the onions and peppers.
- In a bowl mix together barbecue sauce and brown sugar, then pour over the roast.
- Cover and cook on LOW for 8-10 hours, or until the roast is cooked and tender.
- Transfer the roast to a cutting board.
- Pull pork into coarse shreds using 2 forks.
- Serve the pork on a bun or over cooked rice topped off with the sauce.
I think this recipe has easily been my favourite way to make pulled pork. So much so that I need to update my review! I've made this several times now and it just gets better each time. The roast always, always gets seasoned well in advance now. The earlier, the better! I do not add the barbecue sauce at the beginning. I simply let the roast cook away on its own, no added liquid necessary. [Extra edit: Another helpful tweak. If you have the time, OMIT the vegetables at this stage. I suggest sauteeing the onions and peppers separately. This way, they don't just dissolve after cooking for so long.] After shredding the meat, and draining away some of the extra juices (leave some of the liquid so the pork doesn't get dry!) I'll put the meat back into the crock pot, finally add the barbecue sauce (I do not add sugar), [add the sauteed vegeteables at this point as well] and then let it warm through. Delicious, and less runny than my first attempts. I absolutely love this recipe, and it makes for lots of extra tasty leftovers! Thanks so much!
I used 2.5 lb pork shoulder and minced 4 large garlic cloves. I also omitted the BBQ sauce in the pot and the sugar. I just stuck the meat in the crock pot with the onions and peppers at the bottom and no other liquid for 8 hours on low (while I was at work). Once I got home I made my homemade BBQ sauce and the night before I made my Tangy Vinegar Slaw. I shredded the meat, added the BBQ sauce, and served them on Mexican Cemita roll with the Tangy Vinegar Slaw. It was delicious. Thank you Kittencal your recipes never fail me!
Made this last week with the ends cut from 3 large pork loins. I did not have time to marinade the meat with the spices but did rub the spices into the meat. Cooked in crock pot overnight..shredded it and served it to my kitchen helpers at church. They loved it. I used the chops to serve the garden club their annual Christmas dinner. A keeper for me!!
Absolutely delicious. Since I don't like spicy, I reduced the cayenne pepper to 1/8 teaspoon rather than 1/4. Hubby would have preferred the onions to be diced and put on top of the bbq. We both found it lacking in salt so will add the seasoned salt as well as regular salt. Pork just fell apart when I took it out of the crock pot and shredded very easily. Will make again.
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