Recipe : Crock Pot Pulled Pork

by Ginny on May 25, 2011

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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