Crockpot Barbecued Pulled Pork Recipe
Pulled Pork is a CrockPot recipe that most people make pretty often.
This recipe uses sauces that are already in your fridge and pantry: ketchup, Worcestershire sauce, apple cider vinegar, and brown sugar to create a homemade melt in your mouth barbecue sauce.
Easy and delicious and will be a great addition to your next backyard or football party!
Well hello there!
I pulled myself away from the laptop this weekend to make some pork.
This is some awesome barbecue pork. I didn't even know how much I wanted this or needed this until I made it.
And now? I have a new favorite, from scratch pulled pork recipe. Sure, there's some ketchup --- but even those guys they show on TV who stand and baste for hours and hours on Grill Masters use ketchup!!
So it's still from scratch. I promise.
:-)
This is a reader recipe from an anonymous commenter left on the original pork post----it sounded good, and was easy to throw together.
I cooked it overnight, and then packaged up the food for family and friends.
This recipe freezes super well after it's cooked and can also be assembled beforehand, then frozen all together in a ziplock for an easy Dump and Go freezer meal recipe.
:-)
The Ingredients.
serves 6 to 8, easily
4 pounds boneless pork shoulder (sometimes called pork butt)
1 onion, sliced in rings
2 cups ketchup (a 24oz bottle seems to be exactly 2 cups. weird.)
1/2 cup warm water
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 teaspoon Worcestershire sauce (I use gluten free)
1 teaspoon Tabasco sauce
1/2 teaspoon kosher salt
The Directions.
Use a 6 quart crockpot.
Trim meat, and place into your crockpot. Add sliced onion.
Squeeze in 2 cups of ketchup, and then pour 1/2 cup warm water into the ketchup bottle and shake.
Pour the ketchup-y water into your crock.
Add vinegar, brown sugar, Worcestershire, Tabasco and salt.
Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork.
Serve over rice, or make sandwiches on rolls or sliced bread.
The Verdict.
This smells so good while it's cooking. I decided to cook it overnight to serve guests for lunch and had a hard time sleeping the house smelled so good.
#firstworldslowcookerproblems
We all loved this sauce combination -- it was zesty and tangy without being spicy. If you do like spice in your pork, you can easily add more Tobasco to your serving.
I love how an inexpensive piece of pork roast can feed an entire party!!
:-)
