Pulled pork feels like a more modern and sophisticated version of the sloppy joes my mom used to serve us as kids. And since everyone adds their own BBQ sauce right before serving, everyone controls the final flavor. I like to keep both sweet and spicy BBQ sauce on hand, just in case. The key here is to remove the pork from the liquid before you shred it. Although all that liquid seems like it’s going to keep your meat moist, it really just makes for a soggy bun and watered down BBQ sauce. As for the cooking liquid and spices, I’ve found it doesn’t really matter much since the final taste is dominated by the sauce. But if you’re planning to forgo the BBQ sauce, you might want to experiment more with the spices. Either way, this is a great summer weeknight meal – ready after work and no need to heat up the stove or oven.
Pulled Pork
Ingredients
- 1 large onion cut into rings
- 2 teaspoons minced garlic
- 2-3 lb. pork roast
- 2 teaspoons garlic salt
- 1 teaspoon oregano
- 1/2 teaspoon red pepper
- 2 cups liquid see below for options
- BBQ sauce of your choice
Instructions
- Place onion rings and garlic on the bottom of the slow cooker.
- Blend the dry seasonings, and rub into pork roast.
- Place pork roast on top of the onion rings, then add liquid. You could use any combination of fruit juice, vinegar, broth, beer or water.
- Cook on low 8-10 hours.
- Remove the pork from the slow cooker, leaving the excess liquid behind.
- It should be easy to shred it with a fork.
- Serve with or without a bun, and with or without BBQ sauce.
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