The weather in Boston has been amazing lately and when the weather heats up, I immediately crave BBQ of some sort. I wasn’t sure what exactly, but I knew I needed perfectly seasoned and tender meat drenched in BBQ sauce and served with all my favorite cookout classic side dishes. Like seriously, YUM! Unfortunately, digging through the garage to find my grill didn’t fit in the plans for the day so I settled on a delicious compromise, dusting off my faithful crock pot. Crock pot pulled pork is my zesty and easy take on a flavorful, summertime meal that can serve a huge crowd with minimum effort.
A boneless pork shoulder roast is the typical cut recommended for pulled pork but I opted for a boneless pork loin roast for a leaner alternative. This recipe calls for applying a homemade dry rub to the roast and allotting time for the flavors to soak into the meat. A dry rub is a blend of spices that is rubbed directly onto the meat. I recommend allowing your dry-rubbed meat to chill in the fridge from anywhere to 30 minutes to 2 hours. When applying the dry rub, be generous! Use all the rub and apply to each side of the roast. The seasoning mix should literally cover every inch of the roast.
After the recommended waiting time has passed, add the rubbed meat to the crockpot. Top with onions and garlic and add liquid ingredients. The key ingredient here is the apple cider vinegar. The ACV adds a zesty and tangy kick to the roast that will have your party returning for seconds. When adding the liquid ingredients, try not to pour directly on the meat. You do not want to accidentally wash off any of the bold seasonings. Cook pork roast on low for roughly 8 to 8 ½ hours, then shred. The shredding process should be relatively easy since the meat is so tender. I used two forks to shred the roast by using one fork to hold the chicken in place and the other to pull the meat apart.
At this point, the aromas rafting from the crockpot will be mouthwatering and you will want to dig in immediately. I enjoy adding a bit of Carolina gold BBQ sauce on top my pulled pork, but this flavorful dish would be just as tasty with or without BBQ sauce added. Some people add the BBQ sauce directly to the crockpot, others provide the BBQ sauce as a condiment to allow guest to add as they see fit. There is no right or wrong way to serve so I leave it up to your preference. I mention Carolina Gold BBQ sauce because I absolutely love it, but feel free to substitute with your favorite BBQ brand.
This recipe serves approximately 12 guests. It is a lot of meat! If you find yourself with tons of leftovers try adding mac & cheese and tomatoes for a pulled pork mac & cheese or add on top a bed of fresh spinach for a zesty salad.
I served my pulled pork sandwiches with baked mac & cheese, potato salad, and spicy cabbage. I paired this dish with pinot noir. The smoky undertones of pinot noir are often paired with pork and for good reason! You won’t regret this savory pairing!
Ingredients
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Main Ingredients
- Seasonings ( Dry Rub Blend)
Instructions
- Using a paper towel, pat the pork roast dry. Set roast aside.
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In a small mixing bowl, mix all dry seasoning ingredients. Rub the dry mixture on all sides of the pork roast. Allow the rubbed meat to sit in the fridge for a minimum of 30 minutes.
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Place rubbed roast in crockpot dish. Top with sliced onions and minced garlic.
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In a medium mixing bowl, stir apple cider vinegar, Worcestershire sauce, and chicken broth. Pour the wet mixture in the crockpot dish. Avoid pouring directly onto the seasoned meat.
- Cover and cook on low for 8 hours.
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Once fully cooked, meat should be tender. Shred using two forks.
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Serve on a toasted bun, drizzle with BBQ sauce, and add your favorite toppings. Feeds approx.. 12
This looks amazing! I love crock pot meals.
I couldn’t resist commenting 🙂