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.
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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.
ReplyDeleteThanks, Sheila. Sneaking pieces is a great idea. Who would know? Heh-heh. ~ Daryl
DeleteRecipe sounds delicious! Thank you!
ReplyDeleteThat's some serious looking BBQ sauce in the plated dish picture!
ReplyDeleteI 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.
Yum! We do this pretty regularly in the crockpot, but not w this many seasonings—I’ll have to try your recipe!
ReplyDeleteI love your books! I am definitely going to try this recipe. Thank you for sharing!
ReplyDelete