Pulled Pork Crockpot Recipes Are A Southern Favorite
When I saw "pulled pork crockpot recipes" I had to ask, "What in the world is pulled pork?" You see, I'm from Oregon--about as far away from the South as anyone can get and still be in the same country.
So I went to About.com and found what I needed to know. Since "every region has its own variations, it's hard to come up with a definition of exactly what pulled pork is. The most basic definition is pork cooked over a low smoky fire to the point where it can be pulled apart by hand." That made sense to me. The site went on to explain, "The variations are sauces, rubs, cuts, woods, toppings and serving style." On further investigation I found there's a lot more variety than that.
Barbecue pork slow cooker recipes are popular in the Carolinas and other Southern states. For some, smoked pulled pork recipes are the only way to go. For others, pulled pork can be prepared any number of ways and can be served sliced, chopped, shredded as well as pulled apart by hand. Whatever method is used, it seems the sense of culture and community that goes with it is important.
Pulled pork crockpot recipes are commonly served on sandwiches or a bun.
Southern Style Pulled Pork
1 pork shoulder or butt roast 3-4 pounds, preferably from a pastured hog
1 Tbsp vegetable oil
2 onions, finely chopped
6 cloves garlic, minced
1 Tbsp chili powder
1 tsp cracked black peppercorns
1 cup tomato-based chili sauce
1/4 cup packed brown sugar
1/4 cup cider vinegar
1 Tbsp Worcestershire sauce
1 tsp liquid smoke
1 package buns
Trim all excess fat from roast.
Heat oil over medium heat in skillet and saute onions. Add all other ingredients in the list (except the buns!). Stir to combine and bring to a boil.
Place pork in crock pot and pour sauce over pork. Cover and cook until pork is falling apart when pulled with a fork. This should be about 10 to 12 hours on low or about half that on high.
Place pork onto a cutting board and shred the meat with hands or forks. If fully done, it should come apart easily.
Re-combine the shredded meat with sauce and keep warm. Serve by spooning shredded pork and sauce over warm buns.
Serves about 6.
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