So Easy Pulled Pork
One thing about being in college that some may not remember or realize is that we have long days too! Granted we don’t usually wake up before 8am but we may not get home until 6 or 7pm either. This is why quick and easy recipes are so important.
This recipe is certainly not quick but it is beyond easy. The reason for this is due to my handy-dandy crockpot.
After I accumulate recipes on here you will begin to notice a trend in most of the things I make. The crock is my FAVORITE kitchen tool/appliance!
Back to our pork. Mom made this several times when I was back home. Usually a Saturday meal. It takes maybe 10-15 minutes to prepare and then you can set it and forget it for several hours. It’s funny it seems when I think back to Saturdays growing up there was something always cooking in the crockpot while Mom and Dad were outside working in the yard and we were trying to stay out of trouble.
Nothing better than progressively throughout the day being tempted by the smell of this pork! Throw together ingredients to make rolls or bread and you’d practically be in heaven. Think about coming home from a long day at work and having that experience. Hooked? Well it’s easy enough, so go pick up these ingredients at the store..
- pork roast (this can be practically any kind of roast)
I tend to prefer roasts from the front portion of the pig
because it does well with low and slow cooking but any
roast would work rather well.
- BBQ sauce 24 oz.
Use your favorite kind! I love Cattleman’s Kansas City
version. You could also make your own but keep in mind EASY.
- onion (optional)
That’s all folks! Only 2-3 things to put on your grocery list.
Depending on the type and size of roasts available at the supermarket or meat market, I shoot for about a 3-5 lb roast. I have a 7 qt crockpot so I really don’t have to worry about being too big. Also getting a bone-in roast is nice because it helps add flavor as it cooks. Plus by the end the meat will literally fall off the bone, so again EASY.
First things first, prepare the meat. There really is no need to brown this roast. But a good dose of salt and pepper is important. This is also where you can get creative. Use garlic powder, onion powder, chili powder, paprika, etc. It really depends how spicy you want it to be and what kind of flavor profile you want it to have. I also used about 1/8 cup of brown sugar to rub all over the roast as well. It gave my finished product a hint of sweetness, especially since my BBQ sauce is more of a smokey variety as compared to a sweeter Memphis-style sauce. When you’re done doing this, place roast in the middle of the crockpot.
Now to that sauce. You don’t want to use all 24oz at once. I usually buy 2-18oz bottles of sauce at once.
Mix together one of the bottles of your sauce with 1-2 Tbsp of apple cider vinegar and 8 oz of water. The vinegar is optional but it adds a little more acid to the dish that I like.
Now pour this mixture over your roast. You can coarsely chop the onion if you like and just place on the top of the roast. Sometimes I do this and other times I just leave out the step if I’m in a hurry.
Cook the pork on low for 8-10 hours or on high for 4-5 hours. I had mine on low for 4 and bumped it up to high for another 2 or so hours to hurry it along. If you have the option of low and slow I would recommend it. It just allows the meat to ease on into the optimal texture and soak in as much of the sauce as possible.
Once it’s close to finishing, take two utensils and start pulling it apart. I used a BBQ fork or whatever you call the 2-pronged thing used to hold meat still and a metal spatula. This kept my hands far enough away from the piping hot meat.
After I have pulled the pork, Pour a little of your next bottle of BBQ sauce in to the pot and mix. This will help thicken the sauce and make it a little richer.
I like eating it on an open-faced roll. Coleslaw is great to pair with it as a side or top the pork with it.