In case you’re unaware, I’ve quite the affinity for my slow cooker. In our family of three, I’m not only a working mama with little time, I’m also learning to be frugal save both time and money. If this is you… You need to invest in a nice big crockpot. I’ve decided to highlight my all time favorite crockpot recipe as the first one in this category.
Now, be forewarned… if you’re a die-hard Southern BBQ fan, this dish will never live up to the traditional methods of making pulled pork. It’s not designed to, and it will never be that slow, smoked deliciousness you’ll find in the south or southwest. What it will do is make your mouth water and satisfy a craving when you live somewhere like I do where you really can’t get that “real BBQ”.
The best part about this recipe is the fact that for my family, it usually makes enough for dinner and then to freeze in a ziploc bag for the future. (Just either boil the bag or leave it out in the fridge overnight to defrost and you’ve got your quick meal!)
Prep Time: 2-30 mins (depending on the method you choose)
Cook Time: 4 hours on high, 8 on low
3-4lb. pork shoulder (often called “pork butt” or “picnic roast”)
1 medium sweet onion
1 large bottle of your favorite BBQ sauce (We love Sweet Baby Ray’s Honey BBQ Sauce)
First, let me say that you can completely omit the following steps and head straight for step 4 by dumping everything into the crockpot and going from there. These steps tend to add a little more texture and flavor, but aren’t totally necessary if time is of the essence…
1. Slice onion into thin half-rings and sautee in a frying pan. Once they’re nice and browned, place them in the bottom of your crockpot.
2. Remove any cord or binding from roast, and place into hot pan to sear all the sides and create a nice dark crust. Don’t mess with it too much when you do each side. Place it in the pan and pretty much ignore it for about 10-15 minutes. Lift the edge and check the bottom. Unless it’s very dark brown or near black, put it back down and let it go longer.
3. Once all sides are heavily browned, place in the crockpot on top of the onions.
(If you skipped the above steps, just place the onions on the bottom of the crockpot and the meat on top of the onions.)
4. Dump the entire bottle of BBQ sauce on top of the meat. Feel free to add about half a cup of water to the crockpot too, in order to add moisture and thin the sauce a little.
5. Cook on low 6-8 hours or on high 4-5 hours. When done, shred the meat with two forks and stir into the juices in order to let the meat soak everything up.
6. Serve hot atop your favorite bun, a pile of mashed potatoes, or even on top of some mixed steamed veggies so you can at least get some vitamins in with all that salty, sweet goodness!