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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% | |
Pulled Pork (Crock Pot)
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
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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- Course > Main Dish
- Main Ingredient > Meat > Pork
- Cuisine > North American > United States
- Preparation > Time to Make
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Crock-Pot
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Dietary > Lighter Fare
- Dietary > Low in... > Low Calorie
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Featured Reviews for This Recipe
From: Chef #264610
On Nov 18, 2009
This recipe is great. Super easy and very tasty. The only one I use and have given this recipe to many friends, especially the cooking impaired ones.
From: Kayarich
On Nov 17, 2009
Mine was pork tenderloin. I used a cup of apple juice, and 1 cup of ginger ale. I thought the ginger ale flavor was too mild. Cooked it on high for 4 hours, shredded the pork, and drained the juice. At this moment, the pork doesn't have much flavor besides the onion and apple juice/ginger ale. Once I added Sweet Baby Ray's sauce, it transformed into a remarkable taste! I am so glad I followed other's advices to definately use Sweet Baby Ray's BBQ sauce. I also added some salt and liquid smoke. Let it cook on high for 3 more hours. If you don't have so many hours, I am sure you can cut down the cooking time. The bottom line is, the longer you cook, the more tender the meat. Super easy and excellent recipe! Thanks for sharing.
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!
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!
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