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Nutrition Facts
Serving Size 1 (292g) Recipe makes 10 servings
Calories 317
Calories from Fat 91		(28%)
Amount Per Serving		%DV
	Total Fat 10.2g	15%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 114mg		38%
Sodium 580mg		24%
Potassium 798mg		22%
Total Carbohydrate 12.4g		4%
	Dietary Fiber 1.1g	4%
	Sugars 5.6g
Protein 41.3g		82%
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Chef #343008

Pulled Pork (Crock Pot)

Recipe #131018 | 1 day | 30 min prep | add private note

⁽²¹³⁾ RATE IT NOW Print Recipe

By: duonyte
Jul 25, 2005

I found this recipe years ago, and it's a favorite at potlucks. Freezes well for easy quick meals.

SERVES 10 (change servings and units)

Ingredients

4 lbs pork roast (shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
barbecue sauce, for serving (optional)

Directions

1
Slice one onion and place in crock pot.
2
Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
3
Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4
Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
5
Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
6
TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
7
Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
8
Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need.

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Featured Reviews for This Recipe

From: knmorrow

On Nov 3, 2009

Absolutely amazing! I've never made my own pulled pork before but have eaten it at several places...but this will be my new favorite! I can't believe how easy it was to make. I have a newer crockpot so the pork cooked in about 8 hours and then after I put the bbq sauce in, I let it blend for another 1 hour on low. It turned out perfect and the meat just shredded itself! Fabulous recipe! thanks!!

0 people found this review helpful

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From: rechelle

On Oct 30, 2009

Loved it! Cooked this recipe for my husbands birthday bash and it was a huge hit. Ended up cooking almost 20lbs of pork shoulder. Used my eletric roaster instead of the crockpot (on 225 degrees.) After I pulled the pork I left it on warm for a couple of more hours and it was perfect. Meat was not stringy or fatty like I feared it would be. If there was any fat I just discarded it while I was pulling the meat. Used Baby Rays Sweet and Spicy sauce (large bottle mixed in and one small for adding on later). I was unsure about the gingerale but trusted the reviews and glad that I did. Thanks for the recipe! It will be a family classic for get togethers large and small I'm sure.

1 person found this review helpful

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From: PSUgirl91

On Oct 17, 2007

I've made other pulled pork recipes before but this one is the best by far!! My DH just loved it and said it was better than he's had in any restaurant. I served it on buns with coleslaw and everyone loved it! I adjusted the cooking time to coincide with our dinner time and activities. Cooked from 7 am to 5 pm on low and then after shredding meat, cooked another hour and a half! Definitely will make this one again and again!

18 people found this review helpful

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From: lbandbuggy

On Jul 3, 2006

This is the best thing I've ever made! I doubled the recipe, and used a combination of tenderloin and shoulder/butt cut. The shoulder portion was a little greasy, but combined with the tenderloin was just right. If it was all shoulder, it would've been too greasy for us, but with the combination, it was great! The Sweet Baby Ray sauce is the one to use, it's not my normal brand of BBQ, but it is perfect for this recipe. Don't need to change a thing!

17 people found this review helpful

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