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Crock Pot Pulled Pork Recipe

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This recipe for Crock Pot Pulled Pork is from Cooking With Korry, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pork Shoulder Roast (bone-in or boneless) or Country-Style Ribs ~4 lb.
Apple Cider Vinegar -- 1/2 c. plus 1 tbsp.
Garlic, minced -- 12-15 cloves
Ground Black Pepper -- 1 tsp.
Kosher Salt -- 1 tbsp.
Italian Seasoning -- 1 tbsp.
Olive Oil -- 2 tbsp.
Liquid Smoke (hickory or mesquite) -- 2 - 3 drops (optional)
Barbecue Sauce -- 1 c. plus extra for serving.
hamburger buns or sandwich rolls --12 - 16.
sliced cheese (optional)
Directions:
Directions:
Combine salt, pepper, garlic, Italian seasoning, 1 tbsp vinegar and olive oil. Coat the meat with this mixture, cover with foil or plastic wrap and refrigerate for 2 - 8 hours. Place the pork in the crock pot with the remaining vinegar and liquid smoke, set the crock pot on high and let cook until the meat falls apart when a fork is inserted and twisted (8 - 10 hours.) Use a pair of forks to pull apart the meat and to pull out any bones. Next, using a ladle, drain off and reserve the liquid from the pot. Add barbecue sauce and mix thoroughly. Set the crock pot to low and allow the barbecue sauce to cook in for about an hour. Before serving, be sure to taste the meat--if it seems dry add the reserved liquid back in 1/4 c. at a time. Serve on hamburger buns or sandwich rolls. Makes 12 - 16 servings.
Personal Notes:
Personal Notes:
Invest in crock pot liners unless you enjoy scrubbing your crock pot; they make clean-up much easier. If you use a crock pot liner, empty the bag into the crock pot after you drain off the liquid and before you add barbecue sauce.

If you use liquid smoke, be careful. A little goes a long, long way.

 

 

 

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