Pulled Pork Recipes

Pulled Pork BBQ Sandwiches

Does anyone remember Love's BBQ restaurants? I loved their 'The Porker' sandwich and actually worked at the Love's in Brentwood, CA as a hostess for about a year when I was in my early twenties! Alas, they are out of business in the US now but the memory of those yummy sandwiches inspired me to try this recipe ;-)

Ingredients:

• 1-1/2 tsp. butter
• 1 pound boneless pork roast
• 1/2 medium onion, chopped
• 2 cloves garlic, crushed
• 2 cups water
• 1-1/2 tsp. liquid smoke flavoring (hickory flavor is best for pork)
• Your favorite BBQ sauce, heated
• 3 hamburger buns, split

Directions:

Cut the pork roast into large chunks. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.

Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan. Pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.

Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Empty the slow cooker of any liquid and return the pork to the slow cooker to keep warm until serving.

Heat the amount of BBQ sauce you wish to smother your pork with in a saucepan. Stir in to the shredded pork. Place equal amounts of the pork and sauce mixture on to the bottom portions of the three buns. Top with the top portion of the buns and serve.

By Deeli from Richland, WA

Crockpot Pulled Pork

This is a great, easy recipe that feeds a crowd!

Ingredients:

• One (1) 5 lb pork butt, or one you know will fit in your crockpot
• 1.5 Tbsp. chili powder
• 1 Tbsp. each onion and garlic powder
• 1 tsp. salt
• 1 tsp. pepper
• 1/4 tsp. cayenne
• 2 cups of your favorite bbq sauce
• rolls or baked potatoes
• store bought or home made cole slaw

Directions:

Mix the spices and rub into the meat. Let stand in in the refrigerator, covered, overnight. Cook in the crockpot for 5 hours on high, 10 hours on low.

Remove and shred using forks. Toss any large pieces of fat. Take all of the liquid and put it in a saucepan, skimming as much of the melted fat off as possible. Add 2 cups of store bought bbq sauce and bring to a boil. Put the sauce and shredded meat back in the crockpot and you are ready to serve it on rolls with cole slaw topping, or in baked potatoes with cole slaw on the side.

These make great sliders served on smaller rolls. A fourth of July favorite in our house, and it takes up no grill space!

Servings:	10
Time:	10 Minutes Preparation Time 5-10 Hours Cooking Time

Source: My own recipe

By ginnywest from Murrells Inlet, SC

Pulled Pork

This is super easy, super good. Something to make on Superbowl Sunday!

Ingredients

• 4 - 5 lb pork roast, thawed
• 1 onion, sliced
• 2 bottles of Kansas City style BBQ sauce
• water, as needed
• hamburger or hot dog buns

Directions

Coat the inside of the crock pot with vegetable spray, like Pam. Place 1/2 of the onion slices in the bottom of the crock pot. Put pork roast on top of the onions. Top with remaining onions. Pour the 2 bottles of BBQ sauce on top of the onions and roast. Add 1 cup of water.

Cover with lid. Cook for 8 hours, until meat is easily separated with 2 forks.

Once roast is done, remove from the crock pot carefully, and place on a cookie sheet to cool. Once cool enough to handle, pull the meat apart into shreds.

Stir the sauce and onions in the crock pot. Add water, slowly, if needed for a thinner sauce. Return the meat to the crockpot and mix. Warm thoroughly, before serving.

Use hamburger or hot dog buns. If you plan to serve the pulled pork with coleslaw, hot dog buns work best. The hot dog buns work well for kids too.

If there is any left, I put bun-sized amounts of meat into small plastic tubs and freeze. The smaller meal size are quick and easy to pop into your lunch bag or just for a quick meal.

Source: This is my own recipe, after a few "trial runs". It is very easy to do on any day. I make extra to freeze in a meal-sized portion for one of those days you don't feel like cooking.

By KJ from Gilcrest, CO