Crock Pot Pulled Pork

by Ginny on May 25, 2011

Post image for Crock Pot Pulled Pork

Howdy pardners! I am back, and refreshed after a vacation that in fact never happened– It’s a long story, so I’ll save it for this Sunday’s post. In the meantime I’ve been doing some housekeeping around here and have converted all SDR recipes to my new printable format. Anything you’ve ever seen and wanted to taste on The Sunday Dinner Revival is now ready to print with the click of a button– no more confusing snafus or cutting and pasting required. Easy peasy.Speaking of easy, as I schlep the recipes on over from my previous blog, Food-G, it seemed like a good time to feature this all-American BBQ favorite.

I’ve had lots of positive feedback about it, and folks seem to love how simply they can feed a crowd without breaking a sweat when it comes to this Pulled Pork. I had a preconceived notion that to make a proper pulled pork I needed to have been born in Texas, Kansas City, or the Carolinas. I believed I needed to spend an entire day tending hickory wood embers in the barbecue, and basting every ten minutes. I thought that because I wasn’t a fourth-generation pit boss my first five attempts would be mediocre at best. I was wrong.

Purists may cringe, but this Michigan-born Montanan found the answer to low maintenance and succulent pulled pork in her crock pot. This is pulled pork you can make when you’ve got other things to do all day, and it will still stop the show. I like my pulled pork nice and messy, topped with Cole Slaw on a soft burger bun.

As it just so happened, right around the time I was making crock pot pulled pork, my sister Kim was making traditional barbecue-smoked pulled pork in Seattle. She said that she’s never seen plates so clean, but it did take a long time and she was completely saturated with smoke fumes by the end of the day. She shared hers with a bunch of friends from culinary school (she’s a pastry chef), and they all agreed that the secret ingredient– the one that made it a champion sandwich– was the addition a few bread n’ butter pickle chips.

Sweet pickles on a bbq pork sammy? This pregnant lady says YES to that.

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Recipe : Crock Pot Pulled Pork

This recipe was originally published on my previous blog, Food-G.

When you’d rather spend time catching up with your pals than standing over a smoking grill, this is the Potluck or BBQ main dish for you. This low-maintenance version of pulled pork is succulent, flavorful, and completely make-ahead.


  • 4 to 5 lb. pork butt or shoulder roast, preferably bone-in
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon sugar
  • 2 yellow onions (preferably sweet ones like Vidalia, Maui, or Walla Walla)
  • 12 oz. lager beer (I used a can of Rainier)
  • 2 cups (16 oz.) barbecue sauce, or more to taste
  • 1/4 cup stone ground mustard
  • 2-3 tablespoons cider vinegar (to taste)
  • 1-2 teaspoons Louisiana-style hot sauce (I like Crystal)
  • salt and pepper to taste

1. Optional step: 2 or 3 days ahead of time, combine salt, pepper, chili powder, and sugar in a small bowl and rub evenly over the pork roast. Let sit in the refrigerator until ready to use.

2. The night before you want to serve the pulled pork, place the roast in a crock pot. Add half (6 oz. or 3/4 cup) of the beer, one of the onions (peeled and sliced), and enough water to cover the roast. Place lid on crock pot and cook on low setting overnight, for 10 to 12 hours, or until meat is very tender.

3. The next morning, remove the roast from the crock pot and let sit until cool enough to handle. Discard cooking liquid. Pull the bones and excess fat from the roast and discard. Slice the large hunks of meat into pieces no more than 2 inches thick, and pull apart. The meat should shred easily.

4. Return the shredded meat to the crock pot. Add remaining 6 oz. (3/4 cup) beer, the barbecue sauce, mustard, cider vinegar, hot sauce, and salt and pepper to taste. Peel and dice the remaining onion and add to pot. Stir to combine. Turn crock pot to “low” setting, and cook an additional 4 to 6 hours. Stir occasionally to avoid burning from the “hot spots” in your crock pot. Taste and adjust seasonings. Serve on burger buns with Cole Slaw and bread n’ butter pickles.

SERVES 8 – 10

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{ 3 comments… read them below or add one }

Mary Klein May 25, 2011 at 4:16 pm

Hi Ginny- Don’t know if you remember me but I am a friend of your Mom’s and actually went to St Marys with her! Love your blog, follow it faithfully and cook your recipes! I copied and pasted your post on pulled pork to my facebook page–hope I am not going to get arrested or anything like that. Of course, I plugged your site also! Please let me know if I should take it down. Congrat’s on the baby.


Ginny May 27, 2011 at 8:20 am

Hi Mary,
Of course I remember you. Thank you so much for your kind words about my blog, and THANK YOU for posting on your FB page. I always appreciate help getting the word out and that’s what the recipes are there for. So no, you won’t get arrested : )
Thanks again Mary!


Dorothy at Shockinglydelicious May 27, 2011 at 8:56 am

Lookin’ good!
Great minds think alike…I just tweeted my Crock-Pot BBQ Country Ribs for Memorial Day, as well. We’re all going to be having fun outside on Mem Day…might as well let the Crock-Pot do the work!

Hope you are well. Missed you at Camp Blogaway this year.


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