Pulled Pork (crock pot recipe)
No words can describe how easy and delicious this pulled pork is! Someone once told me that it’s only pulled pork if you are using bbq sauce at the end?? Although I call it slow cooked pork in my video, I’m going to call it pulled pork for the recipe since it sounds more fitting for me.
The possibilities are endless with this recipe! You can make sandwiches, burritos, or eat it with rice like a good little Asian (like me, haha).
2.5 pounds of pork butt/shoulder (just over 2 pounds is fine)
1 pkg of onion soup mix
2 1/4 cups of hot water
1/2 Tbsp of soy sauce (you may end up using another 1/2 Tbsp later)
2 Tbsp of brown sugar
1/2 tsp of garlic powder
1/2 tsp of black pepper
extra virgin olive oil
For the open faced sandwiches:
For the bbq sauce (for open faced sandwiches):
1/2 cup of your favorite jarred bbq sauce
1/2 cup of the reserved juice from the pulled pork
pinch of salt
1. Take your pork butt and make sure to wash and pat it dry COMPLETELY. Season it with salt and pepper on all sides.
2. With a cast iron on high heat (or any non stick pot) add in some olive oil. Brown your meat on all sides and then place it into your crock pot FAT SIDE UP and turn it to HIGH. Or turn it to low if you plan on cooking it for 8 hours instead.
3. In a small mixing bowl, add in your packet of onion soup mix, hot water, soy sauce, brown sugar, garlic powder, and black pepper. Mix well and then pour this mixture into your crock pot.
4. Cover and allow it to cook for 4 hours. Remove lid and using a fork, start to tear off some huge chunks of pork making sure that most of it is submerged in the yummy pork juices.
5. Cover again, and allow it to cook for 1 more hour.
6. Serve immediately.
*To get rid of most of the fat, refrigerate the pulled pork in the crock pot, let the fat harden, and remove it using a spoon. The juice from the pulled pork is the most delicious part! Serve it over rice and you’ve got yourselves a meal, people!
*Placing your pork fat side up is very important! It allows the fat to render down into the rest of the meat and keeps it nice and moist during cooking! Try not to forget this part. You’ll thank me later!