Sarasota's Vernor's Spicy Crock Pot Pulled Pork

Recipe by SarasotaCook
READY IN: 12hrs 10mins
SERVES: 8-12
YIELD: 8-12


  • 4 -5
    lbs pork shoulder
  • 3
    large onions (1 thick sliced the other 2 thin sliced)
  • 12
    ounces vernos ginger ale
  • 1
    orange, cut in quarters (lightly squeezed and the rest thrown in the crock pot)
  • 1
    teaspoon salt
  • 1
    teaspoon pepper
  • Sauce
  • 2
    cups barbecue sauce (plain, you can just use a good store bought for this)
  • 13
    cup honey
  • 3
    tablespoons chopped chipoltes in adobo seasoning (to taste, you can go less, is you don't want it spicy)
  • 1
    teaspoon minced garlic
  • 3
    tablespoons orange juice


  • Pork -- Season your pork well with salt and pepper. Add the thick sliced onion on the bottom and then top with the pork. Then top with the thin sliced onions.
  • Add the Vernors, cloves, bay leaves and squeeze the oranges and then throw in the pieces. Cover and cook on low for 10-12 hours until tender.
  • Pull -- The pork is done. Remove and let cool slightly. Then pull apart the pork.
  • Sauce -- A few minutes before I remove my pork, is when I start my BBQ sauce. In a small pot over medium heat add the sauce, honey, garlic, orange juice, chipoltes and about 1 cup of the Vernors broth. Bring to a light boil, reduce to medium and simmer for about 15 minutes. Add a little more Vernors broth, not much and bring to a boil again and reduce until the sauce is rich and thick.
  • Pork -- As the sauce cooks, pull the pork. Add your sauce to your pork and enjoy. If you don't use all your sauce. Just put in a baggie and freeze. This is great just brushed over pork chops or a tenderloin. Don't throw it out.
  • Onions -- Don't forget about all those good onions. Scoop them out and serve on the side to serve on the sandwich.
  • Serve -- Well you know what to do. Your favorite buns, coleslaw and ENJOY!