Monday, August 3, 2020

BBQ Pulled Pork

This recipe has been one of my favorites for probably 12 years.  It couldn't be easier and produces THE BEST BBQ every single time.




Here's what you'll need
- Boston Butt  Pork Roast (or a shoulder roast... we prefer a butt)
- An onion
- Dr. Pepper (trust me!!!)
- Sweet Baby Rays BBQ Sauce


I typically will buy one this size or a little bit smaller.


What you'll do...
Step 1 - Place your roast into your crockpot with the onion (quartered/sliced) and some Dr. Pepper (you don't have to cover it, but it doesn't hurt to cover it either.  I'll typically pour in the equivalent of 2-3 cans)

  

Step 2 - Cover and cook on low for about 8 hours.  This particular roast cooked on low for 8 hours and wasn't "falling off the bone" when I stuck a fork in it so I turned it up to high for an additional 2 hours or so.  You really can't mess this up - it'll just keep getting more and more tender.  I just check it with forks and if it pulls apart easily it's done - if it doesn't I keep it going.


Step 3 - Once you've deteremined that the meat is done you'll want to pull out the onions, the "yuck pieces" (how we refer to the bits of fat, etc.), and the bone if there is one.  Once you have the meat seperated you'll want to start pouring in the BBQ sauce and stirring/mixing as the meat shreds.







This is delicious about any way you can think of. We love it as sliders, on texas toast...


... or as a filling in grilled cheese.  Yes ma'am. 


Depending on the size of the roast it can make a TON - if you know your family isn't going to eat it all at one time you can portion some out into a freezer ziplock bag, squeeze out the excess air and freeze it.  The day you want to eat it put the bag into the refrigerator to let it thaw and then once it's thawed out you can warm it up in a bowl in the microwave, on the stovetop or even in your crock pot again.  You may want to mix in a bit more bbq sauce but that's really just up to your tastes.

Happy Monday, friends!

22 comments :

  1. This is one of our favorites. Only way I do pulled pork - thanks to you!

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  2. Well, um, YES! My family makes this one ALL THE TIME!!!!!!

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  3. Did you know that pork roasts are actually all the shoulder of the pig? The butt (hiney 😆) of the pig is where hams come from. My daughter is raising a show pig for 4-H this year and we are learning a lot!

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  4. This is hands down my family's FAVORITE recipe!!!!!! I actually just made it last week. Not only is it absolutely delicious, it is so easy to make too!!! Thank you so much for all of your amazing yet simple recipes!!!!!

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  5. It is seriously SO GOOD every single time! Adding it to the menu this week!

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  6. Yay, I love when there's a recipe! My family would love this on a grilled cheese!

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  7. Okay y'all don't be mad at me....I am not a fan of Dr. Pepper( gasp) LOL... Does it taste like Dr. Pepper at all. Can you use another soda like coke????

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    1. I’ve made this so many times and it doesn’t taste like Dr. Pepper :)

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    2. I make the same recipe but use ginger ale instead. So Good!

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  8. Y'all dont get mad at me.... I am not a fan of Dr. Pepper. Does it taste like Dr. Pepper? If so, Do you think I could use coke? I have used coke on Ham before to make a glaze.

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    1. Doesn't taste like DP, but I've also used cherry coke or regular coke and it works, too!

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  9. We make this all the time thanks to you! Last time we used the leftovers for pulled pork nachos the next day and it was just as amazing!

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  10. We made this over the weekend but we use root beer. It's so yummy!

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  11. Now I'm craving some bbq. Thanks Andrea! ;)

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  12. Yikes... Someone sent me your recipe years ago, and it said to cook on HIGH for 8-10 HOURS! Am I crazy? Is the person who sent it to me crazy? Was it a major typo? Just wondering if I overcooked it all these years! :)

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    1. Thought the same thing. I’m pretty sure it’s supposed to be on high for 8-10 hours. I’ve made it quite a bit and have always done it on high and turns out amazing.

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    2. I thought the same thing when I read this post. I have always cooked it on high for 8-10 hours. I went and looked back at her original post about this and also at Shay's post about this and both say high for 8-10 hours. I always do it on high from reading the previous posts and it comes out perfect!

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  13. That sounds so good and like you just can not mess it up! Pinned.

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  14. I make this often and my husband, who smokes bbq frequently, comments every time how good it is. Also is a great item to bring over to a friend or relative in need of an extra hand and takes very little time on your part.

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  15. Along with taking out the fat and bone, do you drain the liquid before adding the BBQ sauce?

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  16. We also like to do pulled pork nachos! Drizzle BBQ sauce over chips, drop the pork over chips and sprinkle cheddar cheese on top. Broil until cheese melts. Delicious!

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