Crockpot Pulled Pork

Time: Prep: 10 minutes; Cook time: 4 hours high; 8 hours low

Music Selection: Head Above Water – Avril Lavigne

When life is throwing you a million curve-balls and you are short of time, a crockpot pulled pork recipe may “keep your head above water”… I like to keep a pork shoulder in the freezer, for those days you can’t plan for. I throw it in my crockpot frozen and it is ready by suppertime. I just have to pick up fresh buns and delicious full meal. I buy huge pork roasts when I can and have left overs for breakfast as a pulled pork fried hash OR as pulled pork eggs benedict… you will be glad that you stumbled across this lifesaver recipe!

Ingredients

Large pork shoulder or pork butt (cook longer if a shoulder)

2 cups BBQ sauce (your favorite brand)

Water

1 Tbsp garlic powder

1 Tbsp smoked paprika

1 tsp onion powder

Salt/Pepper

Bag of coleslaw

Coleslaw dressing

Buns (we love cheese buns or onion buns, but pick a favorite, like Kaiser buns)

Favorite cheese slices – we love Monterey jack or cheddar

Optional: mayonnaise, mustard

Optional: Pickles – either sweet or dill are great

Optional: pickled hot peppers

Directions:

In large crockpot, put 2 cups of water, then take out two large sheets of foil and make them in a cross hanging over crockpot, but over water. Mix garlic, paprika, onion and salt/pepper together and coat the pork with the rub. Pour ½ of bbq sauce on bottom of foil, then place pork. Cover the pork with more BBQ sauce. Fold in foil. Cook for 4 hours (high) or 8 hours (low).

When done, take out pork, and shred it – we bought special claws to shred the pork. Add left over bbq sauce in bottom of crockpot foil.

Serve on buns with mustard, mayonnaise cheese slices, pickles, hot peppers and  your favorite coleslaw!

Tip: Make a huge or two pork roasts and then use the leftovers for breakfast pulled pork eggs benedict or pulled pork hash!

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