Slow Cooked / Crock Pot Pulled Pork

Name: Slow Cooked / Crock Pot Pulled Pork
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 16 serving(s)
Ingredients: 4 lbs boneless pork shoulder, fat removed (*have butcher trim, separate bone and tie with twine); 1/4 cup water, can use beer; 1 medium onion, coarsely chopped; 1/2 cup apple cider vinegar; 1/2 cup ketchup; 1/4 cup light molasses (mild); 2 tablespoons sweet paprika; 2 tablespoons spicy brown mustard; 2 tablespoons Worcestershire sauce; 1 teaspoon ground cayenne pepper; 1 teaspoon black pepper, finely ground; 1 teaspoon salt; 1/2 teaspoon liquid smoke flavoring, I do not use; 16 soft buns, regular; 1 pint creamy Coleslaw, for topping your pulled pork

Submitted by Chicagoland Chef du Jour

"This recipe is so easy to make and wonderful to serve a crowd. The recipe came from the Chicago Tribune Food section. I have tweaked it to perfection over the years. Enjoy! It freezes well. This can be made in the crock pot overnight and finished in the morning and be ready for lunch! This is not a saucy Pulled pork but that can be easily remedied by adding your fave BBQ sauce or by following my suggestion. Update 5/10: Top with Recipe#421991"

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photo by Chicagoland Chef du Jour

Ready In:: 6hrs 30mins
Ingredients:: 15
Serves:: 16

ingredients

4 lbs boneless pork shoulder, fat removed (*have butcher trim, separate bone and tie with twine)
¹⁄₄ cup water, can use beer
1 medium onion, coarsely chopped
¹⁄₂ cup apple cider vinegar
¹⁄₂ cup ketchup
¹⁄₄ cup light molasses (mild)
2 tablespoons sweet paprika
2 tablespoons spicy brown mustard
2 tablespoons Worcestershire sauce
1 teaspoon ground cayenne pepper
1 teaspoon black pepper, finely ground
1 teaspoon salt
¹⁄₂ teaspoon liquid smoke flavoring, I do not use
16 soft buns, regular
1 pint creamy Coleslaw, for topping your pulled pork

directions

Switch on the crockpot to the LOW setting.
Combine all ingredients in a medium mixing bowl (except pork).
Place pork shoulder in crock pot. Pour sauce over pork to coat.
Cover and cook with lid on for approximately 8-10 hours on low or overnight. Cook until very tender and falling apart. *I often do this overnight.
Remove pork from crock and cool enough for handling. When cooled, pull apart with fingers or forks. Put back in crock, keep warm until ready to serve.
For a thicker sauce, add 1/2 C ketchup and 1/2 C your favorite BBQ sauce.
Serve on soft buns and smother with a creamy coleslaw recipe#421991.

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Reviews

Great taste, really easy to put together but the sauce is way too thin for my taste. This recipe also happens to be exactly the same as one I have from Good Housekeeping.

Mom67
I have made this several times and it is excellent! My family loves it and it is so simple to do. I have been asked for the recipe and email it from the Recipezaar site. We just had it two weeks ago and I will be making it again this weekend by popular request!

Marmushu
I have only good things to say and will make this recipe again and again....

btwachs
This was awesome! I am so glad you suggested this to me. Everyone raved about it. I used a boston butt pork roast and the meat came out so tender. The sauce was tangy and sweet and delicious. It was so good I didn't want to put it on a bun. I can't give this enough stars. I will never make another version of pulled pork, this rocks.

Tara_hearts
It was "OK"...nothing special about it. Doubt if i would make it, again.

Ackman

RECIPE SUBMITTED BY

Chicagoland Chef du Jour

Hinsdale, Illinois

Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.

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