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Crock Pot Pulled Pork

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“Last year I received a crock pot cookbook with a recipe in it for pulled pork. It was nice but I thought the sauce it made in the pot was a bit too thin. I made several changes and am happy with this recipe so its time to share it! I sometimes have to water the sauce down now. The sauce/marinade can be made up to 3 days in advance and kept in the fridge until needed. Marinating time is not included. I make this in my 3 1/2 quart crock pot.”
READY IN:
12hrs 25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a frying pan heat the oil over medium heat, add the onions and fry for 8-10 minutes until soft.
  2. Add the garlic, chili powder and pepper and cook for another 2 minutes, constantly stirring.
  3. Now add tomatoes, sugar, Worcestershire, liquid smoke, soy, sage and prunes.
  4. Stir, bring to a boil and simmer for 2 minutes, take off the heat and cool.
  5. Whilst the sauce is cooling add the vinegar( it will leave a less pungent smell in your kitchen).
  6. Leave the sauce until cold, it will become quite thick.
  7. Slash the pork several times with a sharp knife, cover completely with the sauce, place in a bowl, cover and leave in a cool place for 10-12 hours.
  8. When ready to cook place in your crock pot and cook on low for 10 to 12 hours (my crock pot needs the full 12 hours).
  9. Transfer the pork onto a cutting board and pull the meat apart to shreds with two forks.
  10. I then add some of the sauce to it and serve the rest on the side but you can mix the meat up with all the sauce.
  11. If you find the sauce too thick just add some water to it.
  12. Serve over warm buns and I hope you enjoy it!

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