Pulled pork

Thank you all. I will be trying a few of your ideas. If you smell it cookin' drop in.

My wife uses a crock pot with a pork roast slow cooked in root beer. When it's done drain most of the root beer and add your favorite BBQ sauce. It's delicious!

amandasgramma wrote:
I simply put the pork loin in the slow cooker, add salt and pepper and sliced onions (how many depends on my mood). I add about 1/2 cup water. Cook until it pulls apart. I then put the loin on the cutting board (sometimes it pulls apart before i can get it there) and "pull apart". :) Then I put it all back in the now empty slow cooker, add a LOT of Sweet Baby Rays BBQ sauce, heat till that's warm and VOILA...you have pulled pork. Best way to EAT it is on Hawaiian buns with a topping of cold slaw ON the BBQ pork -- not as a side dish. :) :)

Same here.

magnusfide wrote:

Super_Dave wrote:
I either use a can of Coke or a can of chicken broth for my liquid. I don't care for sloppy pulled pork so use a tablespoon of liquid smoke per 2 pounds of meat. The meat will take approximately an hour per pound on low, depending on the output of your crock pot. Once it is done and shredded, I let each sauce their own serving.

Same here only I use Dr. Pepper, the quicker pepper upper. :C

X3 but I use root beer.

I lean more toward the simple........ Can of Coke, boneless Port Shoulder, 10-12hr on low.

Shred and serve with a Spicy BBQ sauce on the side to allow everyone to sauce to their taste.

This has become my new easy peasy go to recipe because the man likes pulled pork with red BBQ sauce, I like it with vinegar sauce and granddaughter prefers it sauce less:

Sliced onions and smushed garlic in the pot first. Follow with a pork shoulder/Boston butt that has been rubbed with equal parts brown sugar and paprika,and salt and pepper to taste. Add your favorite liquid(water, beer, wine, stock, etc)to cover the bottom of the pot by about one finger joint. Cook on high for 6-8 hours and low 8-10 hours.

If you have any fresh sage available add some to the pot at the beginning. Gives a pleasant everyone asks what it could be taste;).

I drizzle with whatever sauce each person likes before serving or if it's for a large party just put the sauces in separate bowls next to the pulled pork. The meat freezes beautifully.

YESSSSSS to slaw a top:D!

We throw together a dry rub out of whatever spices we have on hand and our mood
Could lean towards Cajun, Mexican, peppery or something untried

Then pork roast goes into out waterless cookware on a hot plate.....no liquids added.

Slow/low for 5 hrs.

Remove and let rest for 10 minutes then shred which is so easy cause it falls apart.
Pour liquid that was captured from meat and pour over shredded pork, mix and then serve.

Sandwiches, tacos, burritos, over baked/mashed taters, pile of rice etc.

Jayla wrote:
Hey! I also put my cole slaw on the bun! Great minds think alike....

:) you betcha!

Super_Dave wrote:
I either use a can of Coke or a can of chicken broth for my liquid. I don't care for sloppy pulled pork so use a tablespoon of liquid smoke per 2 pounds of meat. The meat will take approximately an hour per pound on low, depending on the output of your crock pot. Once it is done and shredded, I let each sauce their own serving.

Same here only I use Dr. Pepper, the quicker pepper upper. :C

Meat in the cooker, bbq sauce over, cook until done, pull apart with forks. No coke, no water, no need.