Pulled pork is something that you can do so much with and at the same time, it’s so dependable. You can go for long times on the grill or in a smoker, but a crockpot is definitely the most convenient for most people.
- 2 Tbsp Oil
- 4 lbs Pork butt/shoulder whatever
- 1.5 Tbsp Garlic
- 1,5 Tbsp Worcestershire Sauce
- 1 tsp Mustard Powder
- 1 Tbsp Vanilla
- 1/2 Cup Apple Cider Vinegar
- 1 tsp Mesquite Seasoning
- Salt & Pepper
- Lightly coat the bottom of the Crockpot with the oil, and place the pork on top of it.
- Then, add the rest of the ingredients, making sure to distribute evenly and avoid having dry spots.
- Cook for 9 hours on low and shred with tongs.
This recipe is quite good and requires very little effort, plus there is a lot of ways to mix it up even further. Since there’s no base sauce added, it’s just the pork, and sauce can be added later to individualize it either per meal or per person.
You could probably try the pork with nearly any sauce you wanted but, I can recommend BBQ, alfredo, buffalo, and teriyaki to start with. With the sauces, you can also spread out to sides. Such as BBQ pork going with creamy coleslaw, or alfredo pork going with pasta.
I’ve heard people swear by “cooking it dry”, meaning they add no liquid during the cooking process, just spices and pork. There’s also adding BBQ sauce, or broth, or worcestershire sauce, or even fruit juices. It varies so widely that it makes cooking pulled pork, very individualized. I am not sure how many different ways I will be trying, but the ones that I do try, I will write down and give some feed back as to how it cooked, tasted, and anything else I can think of.
If you have pulled pork in BBQ sauce, it can be used for easy reheat meals, just like that. If you leave it without a sauce, you can add any you want to it later, especially when it compliments the rest of the meal you have it with. For instance, with jalapeno and cream cheese, you could add a sweet honey sauce with the pork for either tacos or just eat by the forkful.