Yes ... I admit it ... I'm a sucker for barbecue ... especially pulled pork. I guess it was my ex-boyfriend, Ron, who really cinched it. Early in our relationship, I helped him put together the grill that he cooked on at least three days a week for the many years we were together.
As a matter of fact, when I moved into this house, I bought a brand-new grill (already assembled) and had to teach myself how to BBQ. Fortunately, this recipe has all the flavor of the grill with none of the mess. Well ... just a LITTLE mess ...
You've often heard me say that I just LOVE the set-it-and-forget-it nature of the slow cooker. I have kick-ass recipes for split pea soup (I had some just last night) and an Asian-inspired pork roast on this site.
But this ... from thespruceeats.com ... is the easiest ... and most delicious pulled pork sandwich I've ever had. Even more MWWWAA than anything in a local restaurant.
I even used bottled Gluten Free BBQ sauce and Gluten Free buns. And have been eating it all week for lunches. Oh ... and, at home ... sweet potato fries in the slow cooker instead of the regular fries pictured. It doesn't get any better than that!
AuthorJill PlaceThis recipe for the slow cooker is not only easy ... it rivals BBQ restaurants ... and WINS! It's Gluten Free and Dairy Free too. Eat it up ... FOR REAL!
Gather the ingredients.
Put the pork shoulder in the slow cooker, cutting the roast to fit if necessary.
Add the water (or other fluid) and sprinkle pork lightly with kosher salt, freshly ground black pepper, and cayenne pepper if using.
Cover and cook on LOW for 8 to 10 hours.
About 1 to 2 hours before serving, drain off excess liquids, shred the meat, and discard any excess fat and bone.
Return the meat to the slow cooker and pour about 1 cup of barbecue sauce over the meat. Continue cooking for 1 or 2 hours longer.
Serve the shredded barbecue pork with split toasted buns, beans, and coleslaw, along with extra barbecue sauce on the side.
Aside from sandwiches, pulled pork makes a tasty addition to a mac and cheese casserole (Gluten and Dairy Free of course!), or use to stuff egg rolls, wraps, or biscuit cups. I've also been using it this week as a topper for salad with vegan ranch dressing and extra BBQ sauce. OH ... and it's great to freeze too (I'm doing that today with the extra).
Ingredients
Directions
Gather the ingredients.
Put the pork shoulder in the slow cooker, cutting the roast to fit if necessary.
Add the water (or other fluid) and sprinkle pork lightly with kosher salt, freshly ground black pepper, and cayenne pepper if using.
Cover and cook on LOW for 8 to 10 hours.
About 1 to 2 hours before serving, drain off excess liquids, shred the meat, and discard any excess fat and bone.
Return the meat to the slow cooker and pour about 1 cup of barbecue sauce over the meat. Continue cooking for 1 or 2 hours longer.
Serve the shredded barbecue pork with split toasted buns, beans, and coleslaw, along with extra barbecue sauce on the side.
Aside from sandwiches, pulled pork makes a tasty addition to a mac and cheese casserole (Gluten and Dairy Free of course!), or use to stuff egg rolls, wraps, or biscuit cups. I've also been using it this week as a topper for salad with vegan ranch dressing and extra BBQ sauce. OH ... and it's great to freeze too (I'm doing that today with the extra).
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