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Pulled Pork


  • 4 lbs. pork shoulder or 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


  • The night before, put the meat and salt in the crockpot. Cook on low 8-10 hours.
  • The next morning, drain and shred the meat. It will be very tender.
  • Put the shredded meat back in the crockpot and mix in all the other ingredients.
  • Cook another 2-6 hours on low, watching so it doesn’t burn.
  • 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.