In the Kitchen with Jenny: Crock Pot Pulled Pork

Friday, November 7, 2014

Crock Pot Pulled Pork

This meat will almost shred itself. When I shop I am looking pork butt, which is funny in its name since it has nothing to do with the pig's butt. It's near the shoulder and can also be called a shoulder roast. Around my neck of the woods it generally doesn't have a bone but sometimes the butcher leaves it in. It will be marbled with fat. A lean cut of meat won't work the same and certainly won't taste the same.

It doesn't matter the size you get so long as it fits in the crock. Typically they are around 5 pounds but sometimes they come as 2-3 pounders. If it is really large, sometimes I cut it in half. Let it slow cook all day and at then end you will have juices and the meat will be so tender.

Crock Pot Pulled Pork Printable Recipe

1 pork butt roast
1 onion
salt and pepper

Slice onions and put 1/2 of them in the bottom of your crock pot.

Remove meat netting (if it has that) and trim any large pieces of fat off. There will be plenty of marbling you don't need extra fat to dig through later. Sprinkle with salt and pepper, add to crock pot and sprinkle with rest of the onions.

Cook on low for 6 to 8 hours or until meat flakes easily with a fork.

Pull out hunks of meat with tongs and place in bowl. Shred with fork (or your fingers if you are tough enough.)

To store in fridge or freezer I like to keep the juice. Strain them through a small sieve.

Stir to coat.

I use a vacuum seal bag but you could use a zip shut freezer bag in quart or gallon size.

When ready to use, drain off the liquid as you don't want to dilute your flavors.

I mix with BBQ sauce (homemade or bottled) and enjoy as a sandwich with CREAMY COLESLAW as a condiment.