I just love Pulled Pork! Huge slabs of boneless pork were on sale last week at our local grocery store for $1.88 per pound. There’s always one nice “square” end and the other end is usually form-less. We bought one, and I cut nice thick chops from one end. The other end and the trimming were trimmed up some more and went into the crock pot this morning for Pulled Pork.
I used to buy an envelope of pre-mixed “stuff”, add ketchup, brown sugar and vinegar and call it done. These days, however, I prefer to eat cleaner. And I like to save money, too. Those packets aren’t cheap!
Some spices, some local honey and Braggs Apple Cider Vinegar mixed together made the sauce. I sliced up a couple of onions and put a hot Hungarian pepper (for Bill) in the bottom of the crock pot, put the pork chunks on top, then poured the sauce over everything, making sure all the meat was covered. On low for 8 to 10 hours, and call it done. After cooking for at least 8 hours, I removed the meat and shredded it with a couple of forks before pouring the sauce back over top.
This is a shot of “before the sauce was poured back over top”.
I’m going to serve it on these 30 minute dinner rolls from Scratch this with Sandy.
I followed Sandy’s recipe, but they were in a glass pan and I baked them for 20 minutes.
Sandy has great recipes on her blog, check it out, but please come back.
And here’s my take on Pulled Pork
- 3 tablespoons of Hungarian paprika
- 1 teaspoon sea salt
- 1 tablespoon ground black pepper
- 1/2 teaspoon of cayenne pepper
- 1 tablespoon of garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon ground thyme
- 1/3 cup Braggs Apple Cider vinegar
- 1/2 cup honey
- splash of pure olive oil
- 3 drops of liquid smoke
- 2 onions thinly sliced
- 1 hungarian pepper, halved and seeded
- 3 pounds of boneless pork, trimmed and in pieces
- In a 2 cup measuring cup mix all the spices, salt and pepper. Add the liquid ingredients and mix well.
- In the crock-pot layer the sliced onions and halved pepper in the bottom. Arrange the pork evenly over top, then spoon the sauce evenly over the meat.
- Cook on low for 8 hours.
- Remove the meat from the crock-pot, leave it on with the liquid and the lid on it, and let the meat cool a little. Use 2 forks to pull the meat into shreds, then pour the remaining liquid over the top. Mix well and serve on buns.
- I have 2 crock pots, one my hubby calls the "baby bath" and a smaller one, about 3 quarts. I used the small one for this recipe.