My husband has been saying that he wanted pulled pork for months now. He had an elaborate plan to create a smoker and do it that way, but he works a lot and really just hasn’t had the time to devote to it. I decided to try to satisfy his craving and do some pulled pork in the crockpot, just until he gets a chance to try what he’s been wanting to do.
I tried a recipe out of my Make it Fast, Cook it Slow book (for anyone with Celiacs – this cookbook features gluten-free recipes). It was really good, the only thing I changed is that I mixed the sauce ingredients before adding it to the crockpot, instead of putting everything in one at a time. I figured the flavors would meld better this way. But it was delicious and really easy, this will be my go-to recipe from now on. It also makes a lot, it’d be great to serve if you’re having a little get together.
Barbecued Pulled Pork
Recipe from: Make it Fast, Cook it Slow
4 lbs. boneless pork shoulder
1 onion, sliced into rings
2 cups ketchup (the contents of a 24-oz bottle)
1/2 cup warm water
1/4 cup apple cider vinegar
1/4 cup brown sugar, firmly packed
1 tsp Worcestershire sauce
1 tsp Tabasco sauce (I used the chipotle Tabasco)
1/2 tsp kosher salt
Spray crockpot bowl with nonstick spray.
Trim the fat (as much as you can get off) off of the meat. Place in the crockpot and put the sliced onions on top.
Mix the remaining ingredients (once you pour out the ketchup, add the warm water to the ketchup bottle and shake it up to get the rest out) into a medium-sized bowl. Pour over the pork and onions.
Cover and cook on LOW 8-10 hours until the meat shreds easily with a fork – this was 9 hours for me.
Serve on buns.