Pulled Pork – Just in time for spring BBQs!

Nashville is one of the best cities I’ve ever traveled to for work. Why did I love Nashville so much? Pulled Pork. It was everywhere and it was delicious! Now that I’m getting into this pulled pork I’m finding that

Creative Crops PUlled Pork, recipe, food

MMM – Look at the juicy pork ready to cook!

there are a lot of places that offer scrumptious pulled pork around, and there are a ton of varieties to be had! Based on my love of pulled pork I wanted to try making this at home. One issue I ran into is that my dear Husband is not much of a BBQ sauce person (I know, its shameful!), so I wanted to find one that was light on the BBQ flavor. This was more of a Carolina variety and really delivered. We mashed up this recipe based on checking out a wide variety of other pulled pork recipes and going with our gut on what would combine well but be without BBQ sauce. Making it in the crock-pot was a snap too, just keep in mind that this will take a few hours to be ready to eat – so start early in the day for dinner!


  • 1 teaspoon vegetable oil
  • 1 (4 pound) pork shoulder roast
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup light brown sugar
  • 2 large cloves garlic, crushed
  • 1 tablespoon dried yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 teaspoon crushed red pepper
  • 1 extra large onion, quartered
  • Salt & pepper
  • 8 hamburger buns


Heat oil and brown the pork on each side. As the pork browns, whisk together ketchup, garlic, vinegar, sugar, Worcestershire, and all spices in separate bowl. You will likely need to cut the pork so that it fits in the crockpot. Once its cut, put it in the crockpot so it can start cooking! Pour your sauce mixture over the pork and add your quartered onions.

Set your crockpot to low and cook for 8 hours. Every few hours check on it and turn the pork so that it cooks more evenly. After 8 hours feel free to dive in! Before you start devouring the pork (which will be a desire you have) discard the onions and use a fork (or tongs if you’re feeling fancy) to shred  the pork. Load up your buns and voila – pulled pork sandwich ready for you to eat!Creative Crops PUlled Pork

One response to this post.

  1. […] of summer here are two slaw recipes that are out of this world! They’re a great compliment to pulled-pork, burgers, or anything else that involves your grill and al fresco dining. As with many of my […]


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