Thank you to Smithfield for sponsoring this Crock Pot Pulled Pork Recipe.
In our home, I try to make a pork recipe about once per week. We like variety, and so I’m always selecting different cuts to use in a variety of ways. One of our favorite pork recipes to enjoy during football season is Crock Pot Pulled Pork. It’s so nice to let it cook in the crock pot all day, and I can shred it before the start of the big game. By the time half time rolls around, it’s all ready to serve, so everyone can scoop some out to pile high on a toasted bun, and enjoy during the second half!
There are many ways to prepare a pulled pork that are delicious, but this is the recipe that I personally use. Over the past 20 years, I’ve tried several different recipes, many good, but not one that just screamed THIS IS AMAZING. I visited booths at barbecue festivals, asked questions, and did research. I’m from Memphis, what can I say. You can’t be from the barbecue capital of the world and not have an AMAZING pulled pork recipe. Each time I prepared the dish, I’d change just one thing, to see if we could tell a difference. Slowly, but surely, we landed upon the recipe I’m going to share with you today. It’s a recipe I take to potluck events, parties, cookouts, and tailgating. It’s a recipe that I’ve “Porkified” over the years, to achieve maximum deliciousness. I hope your family enjoys it as much as mine does!
Pulled pork is the “new bacon” – from sandwiches, to nachos, or just on its own, pulled pork is a perfect option for tailgates and game-day entertaining recipes.
I start by preparing the pork roast the night before cooking.
I use about 2 Tbsp of yellow mustard to rub down the entire pork shoulder roast. This helps the rub stay on, but you won’t taste it after it’s cooked 🙂 Next, mix an envelope of your favorite dry rub (or about 4 tablespoons if it’s in a jar) with 4 tablespoons creole seasoning. Liberally apply this mixture over the pork roast and really rub it in. Wrap tightly in aluminum foil, and place in the refrigerator overnight.
The next morning, remove the aluminum foil, and place the pork roast into your crock pot, and turn it on the low setting. I add about 2 tbsp brown sugar, 1/2 cup of our favorite brand of barbecue sauce to the top, sprinkle with salt & pepper, and about a cup of water. Place the lid on the crock pot, and let it cook on low for about 8-10 hours or until pork is falling apart.
When pork is done, carefully remove lid to to allow steam to escape. Remove the pork to a cutting board to shred with 2 forks. Return shredded pork to the crock pot so it can soak in the juices for about an hour.
I serve my pulled pork sandwiches with loaded baked potato salad, and a green vegetable, usually broccoli. Often we have a side of baked beans as well, and usually top it with cole slaw. You can always add additional barbecue sauce if needed, but we usually don’t need it with this particular recipe, it’s so good! It’s also not unusual to see our guests take some of the pulled pork to top off their nachos with!
“Porkifying” is the art of propelling average recipes to maximum deliciousness by adding or substituting juicy, mouthwatering pork
Do you have a pork recipe that you really love and you’d like to share? If so, you’ll definitely want to enter the Smithfield “Porkify” Sweepstakes! You simply snap a photo of a dish you’ve “Porkified” (at home, at a party, or at a tailgate), Share it on twitter or instagram with the #Porkified and #Contest hashtags, and get your friends to vote for your picture! 10 Lucky winners will win a Weber Smoker, BBQ Toolset, meat thermometer, Smithfield Apron, meat timer, BBQ Seasonings, Grilling Accessories, and a Weber Cookbook. You can get the full details, rules, and regulations at the Most Valuable Pork Sweepstakes website.
This is a sponsored post, written by me, on behalf of Smithfield.