Cooking Need pulled pork crockpot recipe.

[LisaNJ25]

does anyone have a good pulled pork recipe for the crock pot? I usually just put in a pork roast and a bottle of bbq sauce.


I am making this for my daughters communion and was looking for something different. Anyone one ever use pork and beef?

 

[jbthi]

Here's my favorite:

4 lb. boneless pork loin roast, fat trimmed
1 can (14 1/2 oz) beef broth
1/3 cup Worcestershire Sauce
1/3 cup Frank's REdHot Pepper sauce
1/2 cup ketchup
1/2 cup molasses
!/4 cup yellow mustard
1/4 cup worchestershire Sauce
2 tablespoon Franks RedHot Pepper Sauce

Put roast in slow cooker. Combine broth, 1/3 cup each worcestershire and Frank's Hot sauce. Pour over roast. Cover and cook or high 5 hours.

Meanwhile combine rest of the ingredients for sauce in large bowl, set aside.

Transfer roast to large cutting board. Discard liquid. Coarsley chop meat. Stir into reserved sauce.

Everyone seems to love this. I like to serve it in large buns with cole slaw on the sandwiches.

 

[LisaNJ25]

yummm.. that sounds good.. Can you tell me if its very spicy? or just has a little kick?

 

[jbthi]

I don't think it's very spicy. My young GC love it.

 

[piratesmate]

This isn't specifically for the crockpot, but since it calls for slow roasting I don't see why not. That's always how I do meats for shredding/pulling. If you're not used to the Tabasco, you might try what I used to do. Start with WAY less than it calls for (maybe 1/8 cup aka 2 Tbl for this recipe) and then once the meat is cooked through, but before it's finished, taste it & start adding more. We're not fans of "hot" but do like a little kick. Oh - and FYI, I haven't tried this one.

Hard Rock Cafe Pulled Pork
Posted by FootsieBear at recipegoldmine.com - April 2001
Source: Brett Freifeld, Chef, Hard Rock Café, Orlando

1 quart hot water
1 quart apple-cider vinegar
1/2 cup Tabasco® sauce
1/2 cup granulated sugar
1 pork shoulder, boned (approximately 3 pounds)

In a large bowl, add vinegar, Tabasco sauce and sugar to hot water. Stir to dissolve sugar. Pour marinade over pork, cover and refrigerate for at least 12 hours.
Remove pork from marinade and place in a baking pan. Cook in a preheated 450 degrees F oven until well browned. Cover with foil. Pour some marinade over pork, lower temperature to 300 degrees F, and slow-roast for an additional two hours or until meat pulls away easily from the bone.
Yield: Serving size depends upon personal preference.