Wednesday, June 19, 2019

Crockpot Pulled Pork #recipe ala The Recipe Rebel from author @DarylWoodGerber

From Daryl:

A friend was talking about a pulled pork recipe using a jar of some sauce she got at Sur La Table, and she wasn't happy with the result.  Usually she adores all the Sur La Table jarred sauces.  Especially the curry.

Simply hearing about pulled pork put me in the mood and made me want to take a stab at it. I hadn't had good pulled pork since I left Charlotte, NC.  I'd never made it myself.

So I looked up recipes online and found this one from Recipe Rebel and was very  pleased with the result, as were all my guests, young and old. 

Also, I just have to share what the Recipe Rebel said, just in case you don't follow the above link.

From The Recipe Rebel
Reasons to love a crock pot pulled pork recipe:

Dump and go – no babysitting or adding things halfway through.
Melt-in-your-mouth tender and shreds so easily.
It’s got great flavor, thanks to the herb rub.
It makes a ton so you can include it in your weekend meal prep or save some in the freezer.
It’s just as good for a summer barbecue as it is for a cozy winter meal.

Things to do with it afterward:
Freeze it for up to 3-4 months.
Make pizza
Make tacos
Serve in a grilled cheese sandwich
Stir into pasta or soup.

As noted in his comments, this made a ton.  I served 3 adults and 3 kids at the first meal. The next night I served on a salad. And then two more frozen portions, ample for 4 people.

Pulled Pork Recipe (modified slightly re: herbs)

4 pounds boneless pork loin, trimmed if desired (I did not trim)
1 cup apple juice (or soda)
1 tablespoon seasoning salt (*made my own w/salt, paprika, and dash of chili powder)
1 tablespoon garlic powder
1 tablespoon Italian seasoning (*used Penzey’s Beau herbs)
1 teaspoon dried mustard
1 teaspoon onion powder (*I didn’t have any on hand)
1/2 teaspoon black pepper, cracked
1/2 teaspoon white pepper (*my addition because I didn’t have onion powder)
2 cups barbecue sauce, as desired, served after the pork is cooked

Place pork loin in a 4-6 quart crockpot and pour in apple juice.

In a small bowl, combine salt, garlic powder, Italian seasoning, dried mustard, onion powder, and black pepper (and whatever other spices you add). Sprinkle half over top of the pork loin and rub in. Flip the loin and sprinkle the other half and rub in.

Cover and cook on LOW until the meat is tender and falls apart. 8-10 hours.

Shred with two forks, discarding excess fat.  Toss in remaining juice and coat with barbecue sauce, as desired.

Serve on hamburger buns or deli buns.

Variations on the recipe, per the Recipe Rebel:

Change the liquid to Coca-Cola, Pepsi, or Dr. Pepper, or Cranberry Ginger ale. Try something new.

Try tossing it in a buffalo sauce.

Stir in honey garlic sauce instead of barbecue sauce and serve with rice or noodles.

The latest Cookbook Nook Mystery (#8), available in trade paperback and e-book.

What's it about?

Book clubs from all over have descended on Crystal Cove to celebrate the library’s Book Club Bonanza week, and Jenna Hart has packed the Cookbook Nook with juicy reads and tasty cookbooks. But she’s most excited about spending an evening with the Mystery Mavens and their moveable feast, when they will go from house to house to share different culinary treats and discuss the whodunit they’re all reading. It’s all good food and fun for the savvy armchair detectives, until one of the members of the group is found murdered at the last stop on the tour.

As if that weren’t enough to spoil her appetite, Jenna discovers that all the evidence points to her friend Pepper as being the guilty party. And with Pepper’s chief-of-police daughter too close to the case to be impartial, Jenna knows she’ll have to step in to help clear her friend’s name before a bitter injustice sends her to jail. Sifting through the clues, Jenna unearths any number of possible culprits, but she’ll have to cook up a new way to catch the killer before Pepper’s goose is cooked.

Includes tasty sweet and savory recipes!

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A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery.
Can Mimi prove her chef innocent before the chef gets dusted?
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A DEADLY ÉCLAIR, the 1st French Bistro Mysteries, in all formats.
Can Mimi clear her name before the killer turns up the heat?
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SIFTING THROUGH CLUES, the 8th Cookbook Nook Mystery.
Sifting through the clues, Jenna unearths any number of possible culprits, but she’ll have to cook up a new way to catch the killer before her friend Pepper’s goose is cooked. 
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WREATH BETWEEN THE LINES, the 7th Cookbook Nook Mystery.
Jenna Hart is busy decking the halls and ducking a killer
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FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery by Avery Aames.
Finally there's going to be a cheese festival in Providence!
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GIRL ON THE RUN, a stand-alone suspense.
When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?
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DAY OF SECRETS, a stand-alone suspense
A mother he thought was dead. A father he never knew. An enemy that wants them dead.
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  1. I've been in love with pulled pork since my daughter introduced me to it. I've been known to sneak pieces from a chunk left in the fridge. Cooking it in the crock pot is a great idea.

    1. Thanks, Sheila. Sneaking pieces is a great idea. Who would know? Heh-heh. ~ Daryl

  2. Recipe sounds delicious! Thank you!

  3. That's some serious looking BBQ sauce in the plated dish picture!
    I think I'd rub the spices on before putting the pork in the pot with liquid. More would go on and into the meat rather than the liquid, I think.

  4. Yum! We do this pretty regularly in the crockpot, but not w this many seasonings—I’ll have to try your recipe!

  5. I love your books! I am definitely going to try this recipe. Thank you for sharing!