Updated September 27, 2024
Pulled Pork recipes abound, but this is the first and only pulled pork recipe we’ve ever used; because it’s that good!
Pulled pork makes a great main dish and leftovers can be used in enchiladas, a pork bowl, or served with cabbage and noodles.
An easy barbecue sauce recipe follows the pork recipe. The original version of the barbeque sauce calls for chopped onion and garlic; the quick version uses powdered garlic and onion. If you are short on time, give the quick version a try.
Pork Cuts for Pulled Pork
This recipe suggests a pork shoulder blade roast or center cut roast.
What’s the difference?
These cuts come from different parts of the hog and contain different amounts of fat.
The shoulder blade has more fat distributed throughout the muscle, while the center cut has most of its fat om one side of the cut, allowing you to trim off fat as desired.
Since you are using a slow cooker and liquid, you really don’t need to worry about the meat drying out. It’s mostly a matter of taste and how much fat you like in your meat.
We opt for the center cut, and even trim off some of the fat if it is thick. You can see this in the photos that accompany the pulled pork recipe.
You may use other cuts of pork, too. Boneless pork ribs also work well.
One or Two Days Before Serving Pulled Pork
Plan ahead, as the meat should marinate for 1-2 days.
This is a dry rub marinade and that fact just makes the recipe so much easier than you might expect.
In a pinch you can shorten the marinate time if you need to. I like to brush off some of the seasoning before cooking but if you are short on marinade time, leave most of the seasoning on.
Pulled Pork
Equipment
- 1 slow cooker
Ingredients
- 3-4 lb. pork shoulder blade or center cut roast
- ¼ c. coarse salt
- ¼ c. sugar
- 2 T. dried cracked rosemary
- 2 T. dried sage
- 1 T. coarsely ground black pepper
- 2 peeled and cut up carrots peeled and cut up in chunks
- 2 celery stalks chopped
- 1 yellow onion chopped
- 1 c. white wine
- 2-3 c. chicken or beef broth
- Barbecue sauce see below
- Rolls
Instructions
- Dry the pork with paper towel. Remove any excess fat with a sharp knife. (This photo shows a pork shoulder roast.)
- Put spices in a covered dish that will hold the pork. Mix the spices together. (This photo shows a center cut pork roast.)
- Add the dried pork to the dish and rub the spices over all the surface of the pork.Cover and refrigerate for 1-2 days.
- To cook:Chop veggies and place them in the bottom of a slow cooker pot. Remove pork from dish and place it on top of the veggies in the crock pot. Cover with wine and broth.Turn slow cooker on high until the liquid starts to simmer, then turn down to low. Cook the loin for about 6-8 hours.Remove the meat from the pot and place it in a large bowl. Remove and discard any visible fat. Shred the meat with two forks. Add some juice. Serve with rolls and barbecue sauce.
Notes
Homemade Barbecue Sauce
The picture below is of Mary’s Barbeque Sauce, but I’ve made a speedier version which you will find below. It uses powdered onion and garlic and it is milder than the original recipe.
The speedier version also has half the sugar and I think it tastes great.
Mary’s Barbeque Sauce – Quick Version
Ingredients
- 15 oz. can tomato sauce
- ¼ c. packed brown sugar
- ¼ c. ketchup
- ¼ c. apple cider vinegar
- 1 T. prepared mustard
- 1 T. chili powder
- ½ tsp. onion powder
- ¼ tsp. garlic powder
Instructions
- Combine all ingredients in a small saucepan. Bring to boil, stirring constantly, and reduce heat to simmer then cook 15 minutes, stirring occasionally.
Pulled Pork recipe adapted from Rocco Whalen, Fahrenheit restaurant.
*Feature photo credit: Jeffrey W. (license)
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Best pulled pork I have ever eaten. Moist, juicy and tangy. I’m going to try the recipe this Thursday!