Crockpot Spicy Pulled Pork

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If you read my last post, then you know the plague hit my home over the past couple weeks. Ok, not exactly the plague but we’ve all been down with either ear or sinus infections. So, cooking and cleaning and general hygiene have kind of been put on the back burner for me lately. We’ve been relying heavily on eating out, but the other day I felt pretty good in the morning so I threw this meal in the crockpot to keep us from having to run out to grab food yet again. The main appeal for this meal was its simplicity and ease of preparation. It’s only 5 ingredients which is awesome and took me maybe 10 minutes to get it prepared. So, sick or not, this is a good set it and forget it crockpot meal for anyone! We ate it on regular sandwich bread, but I bet it would be really good on tortilla wraps as well.

Crockpot Spicy Pulled Pork

  • 2 – 2 1/2 lb boneless pork shoulder
  • 18-20 oz bottle BBQ sauce (about 1 3/4 cups)
  • 8 oz Dr Pepper (not diet)
  • 1 onion
  • salt and pepper

1. Slice the onions into thin wedges and layer along the bottom of your crockpot.

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2. Trim the excess fat from the pork shoulder and then season with salt and pepper. Place on top of the onions.

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3. Mix the BBQ sauce (Stubbs is our personal favorite) and the Dr Pepper together and pour over the meat and onions.

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4. Cook on low for 8-10 hours or high for 5-6 hours.

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5. Remove from crockpot when it’s done and shred the meat. It should be good and tender by now. Mmm, nothing quite as appealing as good tender meat in my book. Skim the excess fat off of the sauce left in the crockpot and ladle over the meat to moisten it.

Serve on hamburger buns, regular bread, tortillas, or anything else that floats your boat. Enjoy!