I used to think I hated pulled pork.
Then I realized I actually just hate overcooked, dried out pulled pork that was bathed in an insane amount of BBQ sauce.
Which unfortunately is most pulled pork…
I said what I said.
So, today I turned a 5 lb pork roast into delicious and moist pulled pork sans BBQ.
5 lb pork roast (honestly I don’t think it matters what size, as long as it fits in your crock pot)
1 onion, chopped
3-4 cloves of garlic, chopped
1 shallot (not necessary, but there was one sitting on the counter, so I tossed it in)
Lawry’s seasoning salt
1 can of beer
Step 1: Put the crock pot liner in the crock pot. You’re welcome.
Step 2: Season the pork roast liberally with Lawry’s and garlic powder and place it in the crock pot.
Note: You could substitute any of your favorite seasonings here.
Step 3: Chop the onion, garlic, and shallot (optional) and lay all three on top of the pork roast.
Step 4: Add about half a can of beer. In true Midwest fashion, I used Busch Light.
Step 5: Cook on low for 6-8 hours. You can also reduce the cook time by cooking on high. Cooking times will definitely vary, so be sure to check moisture levels and meat temp frequently. Pork should be cooked to an internal temperature of 190˚F.
Step 6: Remove the pork from the crock pot and pull with two forks. DO NOT discard the liquid, onions, garlic, and shallots.
Step 7: Return the pulled pork back into the crock pot with the liquid and mix well.
And voila! Versatile pulled pork that is moist and free of any BBQ sauce. Eat it as a stand alone entrée or incorporate it into any of these serving suggestions.
Pork sandwiches on Hawaiian Rolls
Add BBQ sauce for BBQ pulled pork
Serve as part of a loaded baked potato
Incorporate into casseroles and other dishes