Julie’s Crock Pot Pulled Pork….
We cook pork shoulders for about 12 hours on our smoker…it takes a long time and is well worth the effort. I get lots of questions about a way to make it in the slow cooker or the oven. Well, the results are never going to be the quite same if you don’t use a smoker but my friend Julie Van Rosendaal posted this recipe on her blog www.dinnerwithjulie.com quite a while ago and I have tried it – it is great. So, if you are in a pinch or don’t have a smoker give this recipe a go, you will like it. And for tons of culinary inspiration visit Julie and her blog – she rocks!
Crock Pot Pulled Pork
This is unbelievably fast. While the pork is browning, hack apart the veg and throw them in the pot. They are only there for flavour for the pork and stock – you’re throwing them out anyway – so there is no need to be at all dainty about it. Then set the roast on top, pour over the beer and you’re done.
One 2 to 3 lb pork rib roast or shoulder
2 onions, quartered
2 carrots, chopped
2 stalks celery, chopped
1 bottle dark beer
1 cup barbecue sauce (or to taste)
salt and pepper, to taste
buns or flour tortillas
Season pork roast on all sides with salt and pepper. Over medium-high heat in a heavy skillet, brown roast on all sides. Place onions, carrots and celery into the slow cooker; top with browned roast.
De-glaze skillet with about 1/4 cup beer, scraping up any bits stuck to pan. Pour liquid and remaining beer over roast in slow cooker. Cover; cook on low for 8 hours.
Remove roast and set it aside. Strain the liquid into a container, discarding vegetables. Place the roast back into the slow cooker, shred with 2 forks until it is completely pulled apart, discarding any chunks of fat you come across, and pour about 1 cup of the strained broth overtop; put the rest in the fridge to make soup with. Stir in the barbecue sauce. Set the Crock Pot on warm to keep it that way.
Serve buffet-style with buns or tortillas and if you like, shredded cheese, chopped tomato, lettuce, caramelized onions or creamy cole slaw.
Any pulled pork is better than no pulled pork. I try to make enough extras whenever I smoke, freeze in one pound batches, and I can have leftovers everyother week until I get a Jones on to smoke again.
I am afraid I could not face my neighbors if I had crockpot pulled pork. But for those poor souls without a smoker, this is a great recipe!
Can’t wait to try it! I just got a new crock pot for xmas