Not only is it Sangria season – It’s BARBECUE SEASON! This recipe was adapted from something I found at Recipezaar.com. 2 things about this pulled pork recipe: 1 – it is soooooo simple to make and 2 – it takes 18 hours to cook. But at least it’s in a crock pot. It’s practically foolproof. You can’t burn it if you accidentally leave it on for a few more hours. And if you time it out just right, you can cook most of it overnight, then wake up and do 5 minutes of prep work on it, go to work, come home, and dinner’s already done!
Pulled pork is pork cooked for a long period of time on very low heat, until the meat starts falling apart, making it ideal for a barbecue dish. The cheapest cuts of meat work the best for this kind of cooking, with lots of fat that melts away and flavors the meat.
Another tip when you look through the meat section of your grocery store for this recipe: Pork ‘shoulder’ and pork ‘butt’ are the same thing. The name ‘butt’ is still the shoulder of the pig, not the actual butt of the pig as what it sounds like. Does that clear up some stuff for you? A few years ago I looked EVERYWHERE for pork shoulder and couldn’t find it because it was named pork butt. Ack!
Pulled Pork in a Crock Pot (serves 10)
- 4 lbs. pork shoulder (or pork butt)
- 2 large onions, chopped
- 1 cup ginger ale
- 18 oz. bottle of barbecue sauce (I used Dinosaur BBQ sauce)
- extra BBQ sauce for serving (optional)
Chop 2 onions. Place 1 chopped onion on the bottom of the crock pot, followed by the pork shoulder.
Top the pork with remainder of chopped onions. Pour a cup of ginger ale on top of that.
Cover with lid and cook on LOW heat for 12 hours.
Good morning! Well, it’s morning for me, and what a deliciously smelling morning it is. This is what the delicious smell is coming from:
Beautiful. I wanted to dig in with a fork right that instant.
Take the meat out onto a cutting board to shred with forks. It will already be falling apart, and doesn’t take much effort to shred.
Discard the bone and juices. Place the shredded pork (and remnants of onions) back into the crock pot.
Douse with a bottle of barbecue sauce. Cover with lid and cook on LOW for another 6 hours.
There you have it. Soooo simple and soooo delicious. Serve with hamburger rolls. Use additional barbecue sauce if you prefer.
This was so tender and flavorful, that you don’t really need additional barbecue sauce.
To freeze the leftovers, place in tupperware and freeze.
To reheat, defrost and cook in microwave, or dump into a pot, cover with lid and heat on medium until ready.