Today’s Recipe: Pulled Pork



3          lbs pork shoulder, cut into 2” pieces
1 1/3    cups barbecue sauce, divided
1/2       onion, minced
4          garlic cloves, peeled and minced
3          T maple syrup
1          T apple cider vinegar
2          t molasses
1/2       t salt

1. Add pork loin, 2/3 cup barbecue sauce, onion, garlic, maple syrup, vinegar, molasses, and salt to a crockpot. Turn to low, and cook for 8 hours.
2. Drain and discard cooking juices. Using two forks, shred pork. Stir in remaining 2/3 cup barbecue sauce. Serve on hoagie rolls with fresh greens.

Gather Ingredients.


Add 3 lbs pork shoulder (cut into 2” pieces) to a crockpot. Add 2/3 cup of barbecue sauce.


Add 1/2 onion, minced.


Add 4 peeled and minced garlic cloves.


Add 3 T of maple syrup.


Add 1 T of apple cider vinegar.


Add 2 t of molasses.


Add 1/2 t salt. Turn crockpot to low, and cook for 8 hours.



Drain cooking juices for use in other recipes.


Using two forks, shred pork.



Stir in remaining 2/3 cup barbecue sauce.



Serve on hoagie with fresh greens.


Leave a comment 11 Comments

  1. Winnie Nielsen says:

    On my recent visit to Asheville to see my daughter, we went out to a farm that has organic meat and purchased a pork butt for some North Carolina pulled pork barbecue. Into the crock pot it went with the same sort of ingredients that you show and man was it ever tasty! Talk about juicy and tender! Paired with some oven roasted sweet potatoes and greens cooked with some of the meat broth, we had ourselves a fall feast! I totally recommend your recipe here for anyone who loves pulled pork but never tried to make it, It is easier than you think!

  2. This recipe looks absolutely delectable! My mouth is now watering. Thank you for sharing. I am so glad I was introduced to your way of life!

  3. So funny, I just put a huge piece of pork in my crockpot this morning. Although, I am keeping this recipe on hand for future times. I did the fast route, just put it n with homemade spice and BBQ sauce, letting the crock do its magic :).

  4. Theresa says:

    Why would you discard the cooking juices? They are cooked and ready to enrich something else. Prolong the goodness and waste not.

  5. Tammy Sheehan says:

    After making a ton of pulled pork over the years, I’ve found an alternative to discarding all of the juice. After the meat cooks, pour the juice in a quart mason jar. Slap on a lid and put in the fridge for at least 24 hours. Later, you’ll see the jar has THREE layers: 1) Remove and discard the fat that has hardened on the top – it’s pretty nasty and not the healthy fat we need; 2) Below the fat is a wonderful concentrated gelatin that should be mostly clear. Use that as a base in other recipes (it’s a great base for Ramen soup – try it with mushrooms instead of meat); 3) The bottom layer is sediment and grit from the meat, onions, salt and sugars. Trust me, it’s not great. Toss it down the garbage disposal.

  6. Sandi King says:

    My son smokes the pork butts for hours, then wraps them in brown sugar and aluminum foil and post-bakes them for another hour or two until the meat reaches the correct temperature inside and falls apart. Then I shred the meat and add my special home made barbeque sauce and when that is done, we pile it on a bun and top it with homemade coleslaw. Nothing better. Great fall cuisine along with our homemade chili, which is very hot.

  7. Daryle Thomas says:

    Discard the juices? NEVER!
    Double wrap a large pork butt in foil. Place in a stainless baking pan. Cook at 325 degrees until the pork registers at least 190 degrees internal.
    Slit the foil and drain ALL the juices into the baking pan. Freeze. Remove and discard the fat that forms on top of the reserved juices. (optional: save the fat for later use)
    Re-warm and measure the reserved gelatin. Add an amount of apple cider vinegar equal to the reserved gelatin. Add one half the gelatin amount of Frank’s RedHot sauce. Mix well.
    Shred the pork with forks.
    Pour the sauce over the shredded pork and mix.
    Load a potato roll, with or without coleslaw, enough so that it becomes difficult to open one’s mouth enough to bite down on it.
    A few years ago a friend, who was a professional chef, and I cooked up enough of these critters to feed 750 people. We raised money to buy Christmas presents for children who’s parents were in the military and could not come home to celebrate the holidays with their children.

  8. Melissa says:

    This looks delicious! I don’t see the print function button. Can I print it?

  9. Krista says:

    I have only made a salsa pulled pork before, but I would love to try an original pulled pork. This recipe sounds so yummy and easy to make. I am going to add this to my menu and give it a try.

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