Pulled Pork Recipe (Okay maybe more of a guideline)

In Recipes on April 9, 2012 at 3:40 pm

We love BBQ in our household! Pulled pork is one of the hubs favorite and awhile ago I decided I was going to try to tackle it! I made it for Easter this year and used a bone-in pork shoulder, before I’ve always used the boneless shoulder. Use the boneless. It is much easier to pull and cooks faster.

Put your pork shoulder in a crockpot. Ideally put the fatty side on top so the fat melts all the way through. It’s going to be a lot easier in the crockpot than the oven. I had some water to the bottom. Just about a half inch to an inch. The crockpot is going to keep it pretty moist but I always like to be sure.

Next are the spices. These are not measured out. I sprinkle them on top of the shoulder to my hearts content. DO NOT BE AFRAID OF FLAVOR! You want the meat to taste good without needing BBQ sauce. The first thing I add is honey. Pour it all over the shoulder so it has a nice glaze. From there add:

  • Freshly cracked black pepper
  • Lots of minced onion (gives it a nice flavor without adding an onion to the meat)
  • Garlic Powder
  • Dill
  • Paprika
  • Red Pepper
  • Salt
  • *Optional* Pour some of your favorite BBQ sauce in the water around the pork shoulder.

Sprinkle them on top of the honey. You’ll want to be most heavy-handed with the black pepper, onion and garlic powder. Again, do not be afraid to add flavor. The meat is going to soak it up and taste wonderful!

Let it sit on high for a few hours with the lid on. Depending on how large of a shoulder you get is going to vary the cooking time a bit. The meat is finished when you can pull at the side with a fork and the meat comes off cleanly. I am horrible about babysitting anything I’m cooking. Don’t be afraid to add some more water if you think it’s drying out.

Put the crockpot on low and take the shoulder out. You’ll want to place it on a cutting board so you can easily pull the meat. A boneless cut is going to have mesh around it to keep it all together. At this point you’re going to cut that off and discard it.

Time to Pull! Pull! Pull! The easiest way I’ve found to pull the pork is to just take two forks, one in each hand, and shred it to bits. This normally doesn’t take to long and it’s fun to take any frustration out on it.

Put it back in the Crockpot. Now you want the meat to sit in the juices again and continue soaking them up. Hopefully you tried your creation while pulling (of course when no one was looking). If you haven’t tried it yet, do it now. From here you can decide if you need to add any additional spices. You also can also take out some of the water if you wish.  You don’t have to leave it cooking for long; just make sure all the flavor is in every bite!

Serve and Enjoy! We normally eat it on a bun but it’s good with just a fork too!


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