Crock Pot Pulled pork on a bun

Crock Pot Pulled Pork

September 24, 2013 by Michelle

When I head to a barbecue joint, it’s always a tossup.  Do I go for the ribs, or do I stick with my favorite pulled pork?  I’m happiest when I can have both, because neither is a dish I make at home – and when I go to a restaurant, generally I want to order something that I don’t make at home.  Otherwise, it’s just not special in my mind, as silly as that sounds.

And I adore pulled pork.  In fact, I could happily just indulge in the pulled pork and skip everything else.  Who needs the bun, the side of beans, the Texas toast, the cole slaw, the pickles, or the rest?  I’m just fine with a fork (I do go that far in my requirements at least, right?) and a pile of pork so tender it fell apart coated with a barbecue sauce that makes it sweet and sour at the same time.

So of course when I had a pork loin in my fridge and no time to “really” do anything with it, I decided to pull out my crock pot and see if I could replicate my love of pulled pork at home.  Best of all, because I wasn’t going to add the barbecue sauce until the very end, I could make the wee ones happy by leaving their plain.  Yes, I do sometimes wonder if they’re truly my children.

The verdict?  Going forward, I’ll be ordering a whole lot less pulled pork and a whole lot more ribs at those barbecue joints.  Be forewarned.

Crock Pot Pulled pork on a bun

Crock Pot Pulled Pork

Ingredients:
2 1/2 lb boneless pork loin, trimmed
2 t red wine vinegar
1 onion, sliced thin
3 cloves garlic, rough chopped
1/4 c chicken or beef stock
salt and pepper, to taste
1 c barbecue sauce

Directions:
Trim the pork loin to remove any excess fat.  Salt and pepper the pork loin, and rub it in just a touch.   Place the pork loin in the crock pot.

Salt the pork before placing in the crock pot

Slice your onion thinly, cutting it in half through the root end and peeling it before you start slicing to make it easier.  Chop your garlic just a bit.  This isn’t one of the times you need to get it finely minced.

Slice your onions and garlic for the pulled pork

Place the garlic and onions atop and around your pork.  Add the vinegar and chicken or beef stock and cover.

Prep your pork loin for the crock pot

Cook on low for 6-8 hours, until the pork is already starting to separate.

You'll know the pork is done when it starts to separate

Drain about half the juice and use for another purpose or discard.  Use forks to pull the pork apart, and it should just fall apart as you pull the forks through the meat.

Use forks to pull your pork

Remove any meat that children or picky eaters won’t eat with barbecue sauce (and lecture them later!).  Add the barbecue sauce, stir, and then cook on high for one more hour so the flavors truly meld together.  Serve immediately on a bun, by itself, pick from the crock pot, or save it for the next day, as flavors only get better on day 2.

Note: I use homemade barbecue sauce because I know exactly what’s in it.  I can make it taste how I want it to taste, and it’s super quick and easy.  I almost always have a stash in my fridge.  Try making some yourself, or go ahead and use your favorite bottled variety.

Crock Pot Pulled Pork

Crock Pot Pulled Pork

Ingredients

  • 2 1/2 lb boneless pork loin, trimmed
  • 2 t red wine vinegar
  • 1 onion, sliced thin
  • 3 cloves garlic, rough chopped
  • 1/4 c chicken or beef stock
  • salt and pepper, to taste
  • 1 c barbecue sauce

Instructions

  1. Trim the pork loin to remove any excess fat. Salt and pepper the pork loin, and rub it in just a touch. Place the pork loin in the crock pot.
  2. Slice your onion thinly, cutting it in half through the root end and peeling it before you start slicing to make it easier. Chop your garlic just a bit. This isn't one of the times you need to get it finely minced. Place the garlic and onions atop and around your pork. Add the vinegar and chicken or beef stock and cover.
  3. Cook on low for 6-8 hours, until the pork is already starting to separate. Drain about half the juice and use for another purpose or discard. Use forks to pull the pork apart, and it should just fall apart as you pull the forks through the meat.
  4. Remove any meat that children or picky eaters won't eat with barbecue sauce. Add the barbecue sauce, stir, and then cook on high for one more hour so the flavors truly meld together. Serve immediately on a bun, by itself, pick from the crock pot, or save it for the next day, as flavors only get better on day 2.

Notes

I use homemade barbecue sauce because I know exactly what's in it. I can make it taste how I want it to taste, and it's super quick and easy. I almost always have a stash in my fridge. Try making some yourself, or go ahead and use your favorite bottled variety.

http://www.honestandtruly.com/crock-pot-pulled-pork/

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    Comments

  • Lisa - Hannemaniacs


    Made this tonight! It was perfect. Everyone loved it. Too often pulled pork recipes are too sweet, this was really just right. Thanks for posting!

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