Nikki's a working wife and mom. Her interests include family life, gardening, cooking, and music.
It’s upon us: fantasy football league season. This past weekend, my husband participated in his league’s draft. Now, I know nothing about football or fantasy football leagues. Fear not, hubby wouldn’t leave me out! He included me (wink) by requesting I make some pulled pork for a dish to pass.
I’m sure there are many other ways (certainly more traditional ways) to make it. But, I’m all about quick and easy. I make mine in the crock pot. Throw everything in, wait a few hours, and score (See what I did there?)! It’s done.
Here’s my recipe. Serve it up by itself or on a bun. I love it with a side of coleslaw and a crunchy pickle. All of these amounts are approximate. I kind of just throw stuff in and it always comes out delicious.
|Prep time||Cook time||Ready in||Yields|
8 hours 15 min
- 3 pounds pork shoulder or tenderloin
- 2 cups brown sugar
- 2 bay leaves
- 1 small onion, chopped
- 2 garlic cloves, minced
- Splash liquid smoke, (Optional: I just had some on hand)
- Splash apple cider vinegar
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon cayenne powder
- 1 tablespoon cumin
- As much as you like sweet baby rays BBQ sauce, (or any other favorite)
- Put pork in crockpot. For the recipe pictured, I used a pork shoulder. I have previously used a pork tenderloin. I think I prefer the tenderloin as it is easier to shred and seems to have less fat, but use what you prefer.
- In small bowl, combine brown sugar, onion, garlic, salt, pepper, paprika, chili powder, cayenne powder, and cumin. Rub into the pork and pour any extra into the crockpot.
- Add liquid smoke, apple cider vinegar, and bay leaves to the crockpot.
- Cook on low for 8 hours.
- Shred pork and mix with liquid in crockpot. Drain off any excess liquid. Mix with your favorite BBQ sauce or serve with sauce on the side.