You’ll Love This Pulled Pork!

Editor’s note: I first published this post in August of 2017. Since then, I’ve updated the recipe to include some changes that make the pork EVEN BETTER! Try to find a pork roast that has at least some darker meat; just like chicken and turkey, there is more flavor in the dark meat (and, yes, there is also more fat). I trim off the visible fat and also any that forms on the top of the dish after it has been cooked and refrigerated.

This is the first, and only, pulled pork recipe we’ve ever used; because it’s that good! A barbecue sauce recipe follows, or you can buy ready-made sauce.

Plan ahead, as the meat should marinate for 1-2 days.

Pulled Pork


3-4 lb. pork shoulder blade roast

1/4 c. coarse salt

1/4 c. sugar

2 T.  dried, cracked rosemary

2 T. dried sage

1 T. coarsely ground black pepper

2 peeled and cut up carrots

2 celery stalks, chopped

1 yellow onion, chopped

1 c. white wine

2-3 c. chicken or beef broth

Barbecue sauce (see below)



Dry the pork with paper towel.  Remove any excess fat with a sharp knife.

Trim visible fat with a sharp knife

Put spices in a covered dish that will hold the pork. Mix the spices together.

Photo of pork loin and spices
Mix and rub spices over pork.

Add the dried pork to the dish and rub the spices over all the surface.

Cover and refrigerate for about 2 days.

Photo of pork loin marinating in dry rub
Pork marinating in dry rub

To cook:

Chop veggies and place them in the bottom of a crock pot.  Remove pork from dish and place it on top of the veggies in the crock pot. Cover with wine and broth.

Turn crock pot 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.

Homemade Barbecue Sauce

photo of cooking barbecue sauce ingredients
Combine barbecue sauce ingredients


8 oz. can tomato sauce

1/2 c. chopped onion

1/4 c. packed brown sugar

1/4 c. reduced sugar ketchup

1/4 c. apple cider vinegar

1 T. chili powder

2 T. prepared mustard

1 clove minced garlic (or 1 tsp crushed)


Combine all remaining ingredients in a small saucepan. Bring to boil, stirring constantly, and reduce heat to simmer. Cook 5 minutes, stirring occasionally.

Pulled Pork adapted recipe from Rocco Whalen, Fahrenheit restaurant.


*Feature photo credit: Jeffrey W. (license)

© 2017 All rights reserved. See Legalese tab for permissions.

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3 thoughts on “You’ll Love This Pulled Pork!

  1. Pingback: Holiday Help for You: Easy, No Stress Recipes to Feed (and Please) a Crowd - A. JoAnn

  2. Pingback: Holiday Help for You: Easy, No Stress Recipes to Feed (and Please) a Crowd – A. JoAnn

  3. Anonymous

    Best pulled pork I have ever eaten. Moist, juicy and tangy. I’m going to try the recipe this Thursday!

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