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Barbecued Pulled Pork In A Slow Cooker - Bakerette

Barbecued Pulled Pork In A Slow Cooker

Pulled-Pork-Sandwich(592x402)-frameI’m obsessed with my NEW slow cooker. I keep digging through recipes to make in the Crock Pot. Yep, here’s another “man food” recipe! But instead of “beefing” it up today, we’re going to be “PORKING” out. Snort. Snort. Did I just pull a funny? I love it when I can crack a joke. I’m probably the only one who’s laughing, but hey, I love to laugh even if it’s at my own jokes.

The Crock Pot saves so much time for me! In the morning I just toss a few ingredients together, throw it in the Crock Pot, go to work, and come home to an aroma that says “bite me”. Oh wait, I think it’s more like “eat me”. Occasionally, I’ll find a dirty fork in the sink covered in BBQ. My first indicator that someone’s been sneaking a taste…It’s usually Mr. Chef doing the taste-testing. I’d make a great detective, I can sniff out the clues quickly.

This fall-apart BBQ pulled pork is hearty, tender, juicy, flavorful, and, well, messy–just the way a pulled pork sandwich ought to be.

Prep Time: 20 mins
Slow Cooker Time: 8-10 Hours on Low
Yields: 4-6 servings

Ingredients

  • 3-4 pound boneless pork shoulder or butt roast
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground red pepper
  • 1 medium onion, thinly sliced
  • 1 medium green bell pepper, cut into strips
  • 1 bottle (18 ounces) of your favorite barbecue sauce (we like Sweet Baby Ray’s)
  • 1/2 cup brown sugar, packed
  • Hamburger buns, sandwich rolls, or served on a bed of rice

Instructions

  1. Using a sharp knife, trim the excess fat from the boneless pork.
  2. In a small bowl, make a rub out of the salt, ground cumin, paprika, black pepper and red pepper. Rub all over the pork roast and set aside.
  3. Add the onion and bell pepper to the bottom of a 5-quart slow cooker. Place the pork on top of the onion and bell pepper.
  4. In a medium bowl, combine your favorite BBQ sauce and brown sugar. Mix well and pour over the pork. Cover.
  5. Cook on LOW heat 8-10 hours or until done.
  6. Transfer the roast to a cutting board and with two forks, pull the pork into course shreds. Serve on toasted hamburger buns, sandwich rolls, or over a bed of rice.

 

Barbecued Pulled Pork In A Slow Cooker
 
Author:
Recipe type: Slow Cooker, Beef, Main Dish
Cuisine: American
Serves: 4-6 servings
Ingredients
  • 3-4 pound boneless pork shoulder or butt roast
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground red pepper
  • 1 medium onion, thinly sliced
  • 1 medium green bell pepper, cut into strips
  • 1 bottle (18 ounces) of your favorite barbecue sauce (we like Sweet Baby Ray's)
  • 1/2 cup brown sugar, packed
  • Hamburger buns, sandwich rolls, or served on a bed of rice
Instructions
  1. Using a sharp knife, trim the excess fat from the boneless pork.
  2. In a small bowl, make a rub out of the salt, ground cumin, paprika, black pepper and red pepper. Rub all over the pork roast and set aside.
  3. Add the onion and bell pepper to the bottom of a 5-quart slow cooker. Place the pork on top of the onion and bell pepper.
  4. In a medium bowl, combine your favorite BBQ sauce and brown sugar. Mix well and pour over the pork. Cover.
  5. Cook on LOW heat 8-10 hours or until done.
  6. Transfer the roast to a cutting board and with two forks, pull the pork into course shreds. Serve on toasted hamburger buns, sandwich rolls, or over a bed of rice.

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

Comments

  1. Smells* not elks

  2. Have this going in my slow cooker right now and it s elks delicious!

  3. I am super into crockpot cooking this year. Can’t wait to try this!

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