A few months ago, I made pulled pork, using the root-beer-and-crock-pot method. And it was good…but it wasn’t to die for, like I wanted it to be.
I used TWTCC’s spice rub recipe as a base, but since my roast was a wee little 2 pounder, and hers was waddling into the 8-10 pound arena, I cut the amounts.
Pulled Pork (The Better Version)
1 pork roast (any size you want — I make small ones because it’s just me and DH)
1/2 tablespoon ground black pepper
1 teaspoon cayenne pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dark brown sugar
1/2 tablespoon dried oregano
2 tablespoons paprika
1 tablespoon table salt
1/2 tablespoon granulated sugar
Favorite BBQ Sauce
– Rinse and pat dry your roast
– Rub the spices all over it. Really get in there. Love the roast (seriously, it makes a difference)
– Toss the roast in your crock pot, along with about 1 cup of water
– Cook it however you want — 4-6 hours on high, or 8-10 on low.
– When it’s done, pull the pork out onto a cutting board and let rest 10 minutes, then shred it, using 2 forks
– Empty juices from the crock pot into a container, and return the shredded pork to the crock pot, turned on “warm” or “low”
– Gently re-introduce a little of the juice you set aside in the container. Start with 1/4 cup, mix it in, and if it looks dry, add a wee bit more.
– Mix in about half the amount of BBQ sauce you want to use. TWTCC recommends 2 cups total, but I never measure.
– Leave the meat on warm with the juices and BBQ mixture for about an hour
– Serve up on buns with extra BBQ sauce if so desired.