Pulled Pork

This is so super-yummy!  It cooks up in the slow cooker and freezes great.  The recipe was shared on a forum I frequent – thanks, Janet!

Before I had surgery, I cooked up quite a few meals and stocked the freezer.  I’ll be sharing those recipes over the next week or so.  I’ll also be putting out a special menu for filling the freezer with some hints on getting the cooking done quickly.  That menu will most likely be posted on February 15.

Here’s what you’ll need:

Pulled Pork
Ingredients
  • 4 lbs. pork shoulder or beef or pork roast
  • 2 tsp. salt
  • 1 onion, chopped fine
  • 2 cups ketchup or bbq sauce
  • 8 oz taco sauce (not salsa)
  • 2 Tbs. brown sugar
  • 2 Tbs. vinegar
  • 2 Tbs. worcestershire sauce
  • 1 tsp. liquid smoke
  • 1 tsp. oregano
  • 1 tsp. black pepper
  • 1 Tbs. dry mustard
  • 1 tsp. garlic powder
Instructions
  1. The night before, put the meat and salt in the crockpot. Cook on low 8-10 hours.
  2. The next morning, drain and shred the meat. It will be very tender.
  3. Put the shredded meat back in the crockpot and mix in all the other ingredients.
  4. Cook another 2-6 hours on low, watching so it doesn’t burn.
  5. I froze it in approximate 4 cup quantities. That was enough for our family of 6 to eat dinner and have a bit of leftovers for the next day. Janet says she sometimes freezes it in muffin cups, then drops those into a ziplock freezer bag. That would be perfect for individual sandwiches.
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Comments

  1. I love pulled pork, but have never attempted to make it myself. This looks so yummy!

  2. Sounds good. I’ve got a pulled pork crockpot recipe I do regularly. So easy and so good. My favorite kind of cooking.

  3. Perfect timing on the “fill the freezer” menu! I’ll be doing just that when I start my new job. :)

  4. Yum! This looks great for an easy slow-cooked meal, and thanks for the freezing tips! I love the muffin tin idea.

  5. This looks fabulous I have never tried it but plan to do it very soon. Thanks for taking the tiem to post this recipe.

  6. Tiffany says:

    This was amazing! I have made a lot of pulled pork recipes, but this was hands-down the best. Thank you!

  7. So when you put the roast and salt in the crock pot for the night you don’t have to put any water or what not in the crock pot with it? i always put some sort of liquid in with the roast. not a problem if you don’t, i just want to make sure because i don’t want it to burn!! please let me know if i only put the roast and salt in and cook til morning. Thanks so much!!

  8. bought all the ingredients =) do i need to put the pork in water when i cook it?

  9. Sadonna Lingnau says:

    We made this for the 4th celebration and my whole entire family simply loved it. My husband was actually skeptical to how good it would turn out when I told him Taco Sauce was in the list. He was quick to apologize and really express how much he loved it.

    We also made ours in a pressure cooker that day instead of cooking in a crock pot the night before and it turned out wonderful.

  10. Tracy F. says:

    Hi there! I am a huge fan of your website & I am always sending people your link!
    My question is, what in the world is taco sauce?
    Thanks!

  11. Hi Tiffany, Love your blog!

    I’m making this recipe for a party tomorrow, and I am doubling the recipe. I’m trying to decide if I should use 2 crock pots (which I do have) and cook half in each and follow the recipe, or if I should do one big pot and add more time. How long do you think 8 lbs would take? The party is at 1, so I’m trying to make sure I schedule right… i’m afraid if I start it tonight it will be under cooked!
    Thanks,
    Katie

    • Katie, I cooked about 8 or 9 lbs. in 1 6quart slow cooker. I cooked the meat all night long, then shredded and put it back in with the other ingredients. I think if you do that early in the morning, it should be done by 1. Maybe start the meat about 9 or 10pm tonight. Have a great time at the party!

  12. Love you website. Just began checking it out the last two weeks. Yum!! Can’t wait to try the Pulled Pork recipe. Plan on fixing it Saturday for our football game crowd. Will let you know how everyone liked it. Thanks alot!!

  13. Janie Bishop says:

    Hi There, I just want to know if you used the BBQ sauce or ketchup? Thank you!

  14. I just cooked the pulled pork in the crock pot. It’s tender,moist & flavorful. But do I save the drained both to use for the sauce tomorrow when I put it back in?

    • Kathleen, I don’t save the broth. If you want to pour a little over the pork to make it a bit “wet”, that’s fine, but you don’t have to.

  15. I bought a 16 lb pork shoulder roast from Sam’s and divided into 4. This was the requested meal for my daughter’s graduation party. Of the 16 lbs there was only @ 1lb left, a HUGE hit, lots of compliments. I followed the receipt exactly with a couple substitutions, Dijon mustard in place of dry, basil in place of oregano and left out onion. I had left over sauce which I have been using on grilled chicken which has gotten rave reviews. Thanks for sharing this receipe. It is a keeper.

  16. I would like to make this ahead and freeze it for a party I am having this summer. Do I heat it back up in the crockpot the morning of the party once it it thawed?

    • Cheryl, yes heating it again in the crockpot will work fine. Thaw it and you may want to add a bit of water or more bbq sauce if it seems too dry.

  17. I would like to cook the meat a few days early since I am cooking 20lbs. I plan to cook, shred and store meat for a few days then add sauce to meat the morning of the party and cook in the crockpot. Would this be an okay idea or should I just make it all and then reheat. Thanks for your help.
    Naomi

    • Naomi, I’ve done it both ways and it works both ways. For so much meat, I think the idea of cooking ahead and adding the sauce ingredients later is a good one.

      • Hi Tiffany: This recipe sounds like a great idea , but can I fully prepare it by cooking shredding & adding all ingreinst & then totally cook it in crockpot and then freeze the fully cooked mixture? If so, how long can I keep it in crockpot just to reheat? Should I thaw ahead of time in microwave?

        • You can freeze the fully cooked mixture. I would thaw it before reheating. It will still take 3-4 hours on high to heat through, I would think. You can thaw it in the microwave.

          • Thanks so much!

          • Hi again Tiffany: Do you happen to have any good recipes for sausage and peppers that I can make ahead for a crowd and then place I crockpot for the day of an event? I’m really dumb about these things and need step by step instructions. Also, how many does recipe serve. Thanks so much!

          • Here’s one. I think this recipe serves 6. One sausage per serving. It makes quite a bit of sauce though, so you could probably double the sausages and use the same amount of sauce that the recipe calls for.

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