Go Back
photo of pork sandwiches
Print Recipe

Pulled Pork

Prep Time2 days
Cook Time8 hours
Course: Main Course
Cuisine: American
Keyword: pork, pulled pork
Servings: 8
Calories: 178kcal
Author: A. JoAnn

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.)
    a shoulder roast has fat trimmed from it before cooking.
  • Put spices in a covered dish that will hold the pork. Mix the spices together. (This photo shows a center cut pork roast.)
    Photo of pork loin and spices
  • 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.
    Photo of pork loin marinating in dry rub
  • 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

We love this pulled pork topped with Mary's Barbeque sauce. The sauce is the perfect balance of acid and sweet to compliment the spiced pork.