There’s a lot of ways to make pulled pork in the crockpot, but this is the recipe we have used for over a decade, and we love it!
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- 1 cup ketchup
- 1/4 cup brown sugar
- 4 cloves garlic chopped (4-5 or more if desired)
- 3/4 teaspoon dried sage see notes
- 1/2 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3-5 pound boneless pork shoulder roast
- hamburger buns
- bbq sauce
Ingredients
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- In your crockpot (or a separate bowl), combine the ketchup, brown sugar, garlic, sage, oregano, salt and pepper.
- Trim any visible fat from the pork shoulder and cut in half (if it's too large to fit in your crockpot). Add the meat to the crockpot, and turn to coat all sides with the ketchup mixture.
- Cover and cook on low until very, very tender and falling apart. Usually, this takes about 8-9 hours on low or 6 hours on high.
- Transfer pork to a large bowl. Using two forks, pull meat apart until shredded.
- Pour juices from crockpot over pork to moisten.
- Add barbecue sauce, if desired. Serve on hamburger buns, and enjoy!
Stacy's Notes:
I've been making this for many years. I typically use a small pork shoulder roast, the smallest one I can find for the two of us, so I never have to cut mine to fit into the crockpot. I typically cook mine on low all day, the smaller roasts I buy usually cook in 7-8 hours.
The first time I made this, I didn't have sage on hand, so I just used thyme and oregano. It works fine without it, but I now keep sage in my pantry, just for this recipe! 🙂
I typically like it without the barbecue sauce added, but Tim loves bbq, so we add plenty of sauce to his.
This makes a lot for the two of us, so I keep out enough for our dinner and a couple of lunches, then freeze the rest. Then, I've got a meal ready, just thaw the meat in the fridge all day, and pour it into a skillet at night, and you're ready to serve on buns with your choice of side dishes 🙂
Enjoy!