Slow Cooked / Crock Pot Pulled Pork
photo by Chicagoland Chef du Jour
- Ready In:
- 6hrs 30mins
- Ingredients:
- 15
- Serves:
-
16
ingredients
- 4 lbs boneless pork shoulder, fat removed (*have butcher trim, separate bone and tie with twine)
- 1⁄4 cup water, can use beer
- 1 medium onion, coarsely chopped
- 1⁄2 cup apple cider vinegar
- 1⁄2 cup ketchup
- 1⁄4 cup light molasses (mild)
- 2 tablespoons sweet paprika
- 2 tablespoons spicy brown mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground cayenne pepper
- 1 teaspoon black pepper, finely ground
- 1 teaspoon salt
- 1⁄2 teaspoon liquid smoke flavoring, I do not use
- 16 soft buns, regular
- 1 pint creamy Coleslaw, for topping your pulled pork
directions
- Switch on the crockpot to the LOW setting.
- Combine all ingredients in a medium mixing bowl (except pork).
- Place pork shoulder in crock pot. Pour sauce over pork to coat.
- Cover and cook with lid on for approximately 8-10 hours on low or overnight. Cook until very tender and falling apart. *I often do this overnight.
- Remove pork from crock and cool enough for handling. When cooled, pull apart with fingers or forks. Put back in crock, keep warm until ready to serve.
- For a thicker sauce, add 1/2 C ketchup and 1/2 C your favorite BBQ sauce.
- Serve on soft buns and smother with a creamy coleslaw recipe#421991.
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Reviews
-
This was awesome! I am so glad you suggested this to me. Everyone raved about it. I used a boston butt pork roast and the meat came out so tender. The sauce was tangy and sweet and delicious. It was so good I didn't want to put it on a bun. I can't give this enough stars. I will never make another version of pulled pork, this rocks.
RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.