Crock Pot Tuesday: Pulled Pork

Pulled pork sandwich served with mixed veggies

It’s Tuesday!  Time for another installment of Crock Pot Tuesday!  This weekend once you are all turkeyed out and sick of cooking try this recipe for barbeque pulled pork with homemade barbeque sauce!  Just throw it in and let your crock pot do all of the work.  You will have leftovers for a couple of days, so you won’t have to do anymore cooking for a while.  You can create so many different dishes with the leftovers from sandwiches to tacos to pizzas.

*Be sure to make the bbq sauce well in advance so the flavors have time to develop.



BBQ Pulled Pork

3-5 lb pork butt (depending on the size of your crock pot)

pork rub, enough to cover entire pork butt (you can’t use too much)

3 whole garlic cloves

1/2 red onion, sliced

2 cups ginger ale (water will work too)

homemade barbeque sauce, recipe below


Cover pork butt with pork rub, the more the better.  Add to crock put.

Add garlic, onions, and ginger ale to crock put, being careful to pour the ginger ale on the side and not to wash off all of the rub.

Cover and cook on low for 8 hours.

Remove pork from crock put onto a cutting board.  Discard all liquid, onions, and garlic cloves.

Pull pork with 2 forks being careful to remove any excess fat that is on the pork.

Return pulled pork to crock pot and add enough bbq sauce to cover all meat.

Cover and heat through, about 30 minutes to an hour.



Homemade BBQ Sauce

Adapted from this recipe

  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced garlic (can use more)
  • 1/4 cup Kelapo coconut oil
  • 5 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 -2 teaspoon fresh ground black pepper (do not use the fine black pepper!)
  • 1 pinch cayenne pepper (or adjust to taste)
  • 2 cups ketchup
  • 1 cup brown sugar, packed
  • 1/4 cup cider vinegar or 1/4 cup red wine vinegar
  • 1/3 cup prepared yellow mustard
  • 1/4 cup Worcestershire sauce
  • 3 teaspoons liquid smoke (for the very best flavor do not omit)


Heat oil over medium heat; add in onion and saute for about 3 minutes, then add in garlic and saute for 2 minutes.
Add in chili powder, paprika, cayenne, salt and black pepper; stir for 1 minute.
Add in all remaining ingredients; bring to a boil stirring with a wooden spoon to combine.
Reduce heat to low and simmer uncovered stirring occasionally for 1 hour over low heat (do not cover the pot or the texture and flavor will be affected, if you have a splatter screen then use it to cover the pot).
Cool to room temperature then cover and refrigerate for 24 hours or more before using.

– JR

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