Diana Rattray's Slow-Cooker Pulled Pork BBQ - Everyday Cooking Adventures

Yesterday I went on a very long hike and knowing that I wouldn’t be home until late in the day and too worn out to make anything for dinner, I tried out this very quick and simple slow-cooker recipe. I was able to get the slow-cooker started in just about 5 minutes of prep time and leave the house crossing my fingers we would come home to dinner!

Ready to start slow-cooking ©EverydayCookingAdventures 2013

When we got home 9 hours later, the kitchen smelled like cloves and mustard seed, a very appetizing combination actually, and the slow-cooker was keeping the pork on warm. All I had to do was take the pork loin out of the cooker, place it on a large cutting board, and using two forks I shredded the whole thing in under 5 minutes. Even though it was still quite warm to touch, the forks allowed me to get the ball rolling and get dinner on the table fast. I then heated a medium saucepan with the BBQ sauce and Worcestershire sauce, threw in some of the pulled pork and as the sauce warmed up, I put the rest in tupperware for the next meal.

Heating the sauce and pulled pork ©EverydayCookingAdventures 2013

The pork was pretty darn tender and tasted hearty and perfect alongside some jalapeño-studded corn bread. I couldn’t believe how simple this recipe was and that it really worked! I had enough leftovers for today’s lunch and dinner.

Slow-Cooker Pulled Pork BBQ©EverydayCookingAdventures 2013

Jalapeño Cornbread ©EverydayCookingAdventures 2013

Slow-Cooker Pulled Pork Barbecue

By Diana Rattray
Serves: 6-8
Prep Time: 5 mins
Total Cooking Time: 8.5 hours on Low

Ingredients:

2-3 lb pork sirloin roast
1 onion, sliced, divided
1 tbsp mustard seed
5 or 6 whole cloves
approx. 1 cup water
8 oz of your favorite BBQ sauce
salt and pepper
2 buns or bread of choice
2 tbsp Worcestershire sauce
Optional accompaniments: coleslaw, pickles, mustard, pepperoncini

Preparation:
1. Place half the sliced onion pieces at the bottom of the slow-cooker or crockpot.

2. Stud pork roast with cloves and season with salt and pepper. Place roast in slow cooker on top of the sliced onion. Cover with the second half of the sliced onion and mustard seeds, and add enough water to fill slow-cooker one third of the way. Cover and cook on low 8.5 hours. (SEE TIP 1 BELOW)

3. Remove roast. Remove 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 two forks or your fingers to pull it apart until the entire roast is shredded.

4. Return the pulled pork to a medium saucepan and cover with BBQ sauce and Worcestershire and turn to coat. (SEE TIP 2 BELOW). Heat over medium-low heat until sauce is warmed through, about 5 minutes. Serve on large, crusty buns. Optionally, garnish with coleslaw, dill pickle spears, chopped raw onion and/or pickled pepperoncini (Italian banana peppers).

TIP #1: Cook the roast on high (4-6 hrs) instead of low when in a hurry.
TIP #2: Thin an extra thick BBQ sauce with a little water or else it will dry out the pulled pork.