This pulled pork recipe is super-simple and only uses 5 ingredients. Although it has a long cooking time, the prep time is quite short. We prepped the meat the night before and Phil turned on the slow cooker the next morning before heading to work. By the time we got home, the house smelled amazing and after shredding (and tasting) the meat, we just dropped it back in the cooker for another hour or so. Dinner was ready without a lot of effort and the kitchen wasn’t a mess when we were done. Definitely frees up some time in the evening. This is also the best pulled pork I’ve ever had and makes great sandwiches for lunch the day after.
Ingredients
4 lb pork roast
3 onions
5 or 6 whole cloves
Water
16 oz bottle of your favorite BBQ sauce
Salt and pepper (optional)
Directions
- Slice two onions (keeping them separated) and chop the third.
- Place one sliced onion at the bottom of crock pot.
- Stud pork roast with cloves and season with salt and pepper if desired.
- Place roast in slow cooker on top of the sliced onion.
- Cover with the second sliced onion and add enough water to fill crock pot two thirds of the way.
- Cover and cook on low 8 to 12 hours.
- Remove roast from pot and discard cloves, bone and fat as well as any water, onions and grease remaining in pot.
- When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.
- Return the pulled pork to the crockpot.
- Mix in the chopped onion, BBQ sauce, and a little bit of water.
- Cover and heat on high for 1-2 hours or until the onions are soft.
Tips
- If your roast is more than 4 pounds, you may need to adjust the cooking time and amount of barbecue sauce used.
- After adding the barbecue sauce, make sure that you stir the pork from time to time to keep it from burning on the bottom. At this stage, you can add more water as needed to keep the pork moist.
