Slow Cooker BBQ Pulled Pork

Okay friends, this is seriously the easiest recipe out there and it is so delicious you will want to put it on the menu for this weekend! It’s perfect for a BBQ, low maintenance and can easily feed a few or a crowd, depending on the size of the pork loin you get.

We had our neighbors over for an impromptu BBQ this past weekend, I bought a 3 lb pork loin that served 10 people with plenty of left overs.

Oh and go ahead and make clean up super easy on yourself and use a slow cooker liner.

Another thing I like to do when serving pulled pork sandwiches is buying the kaiser rolls fresh from the bakery, then slicing and setting them out about 30-45 minutes ahead of time. This gives them a chance to get slightly stale so when you top them with pulled pork and BBQ sauce the don’t completely fall apart.

Like I said this recipe is super easy, only 3 ingredients. I like to start the slow cooker the night before so it has plenty of time to marinate and soak up all the flavors.

Ingredients:

Pork Loin

Onion (I usually use yellow, but any will do, red would probably be great too)

BBQ Sauce (We like Famous Dave’s, Sweet Baby Ray’s or you can make your own)

Water

Directions:

Thinly slice your onion, place half on the bottom of your slow cooker, then add your pork loin and top with the remaining onion. Add enough water to cover about half of the pork loin. Set your slow cooker on low for 12 hours.

Once done, remove the pork loin and using two forks, loosely shred it. Drain the liquid from your slow cooker. I also remove the onions, my family prefers it without them, but you can absolutely leave them if you want them. Add your shredded pork back to the slow cooker and stir in 1-2 cups of BBQ sauce, depending on the size of your pork loin (I used about 1.5 cups for 3 lbs) you want to make sure the pork is coated, but not overly soggy. Cook on low for an additional 4 hours, this helps it to get the charred tips like if you were actually BBQing or smoking it.

Leave your slow cooker on warm until ready for serving.

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