Several weeks ago, Forest and I made this crock pot pulled pork, kind of. We’re pretty bad with following recipes to a T. We usually don’t have a certain seasoning on hand so we end up improvising. We use what we like instead of what’s called for sometimes and we’ve never had a bad meal yet. So you can choose if you want to follow the recipe I linked above, if you’d rather follow the recipe we made, or if you want to wing it and make your own recipe.
This recipe would be perfect for big families/groups or for smaller families that like a lot of leftovers. And it’s wonderful for this beautiful, slightly-chilly-in-the-evenings, fall weather that finally arrived.
CROCK POT PULLED PORK
2 lbs pork butt shoulder
1/2 (or a little more) bottle of your favorite barbecue sauce – we use Sweet Baby Rays
1/2 onion, chopped
1 tsp salt
Rub the salt all over the pork shoulder and brown the shoulder on all sides in a heavy pan on medium/high heat. (This should take about 10 minutes.) Note: I don’t think this step is critical to the recipe but Forest did it so I’m leaving it in here.
Place browned shoulder in a crock pot along with the chopped onion and sauce on high and cook for 6-8 hours. You’ll know the pork is ready when it falls apart when stabbed with a fork.
Remove the pork from the crock pot, shred with a fork, and place it all back into the sauce (in the crock pot) and serve.
We had enough for two sandwiches that night for dinner, two sandwiches for lunch the next day, two more sandwiches for Forest’s family when they came to visit PLUS we froze enough for 6-8 more sandwiches that we’ll be eating this week!
Let me know if you try it!
Until next time — Cindy