Easy as Pie Pulled Pork

By Thoughtful Cave Dad, on October 5th, 2013

Finished pulled pork in a casserole dish

Perfect Pulled Pork

Hi Folks, TCD here. We made this unbelievable dish this past week, and I couldn’t have been happier with it. It was so good the girls had it for breakfast, lunch, and dinner Tuesday AND Wednesday! This is one of those dishes that you’ll be amazed at how easy it is, blown away by how good it is, and always regret not making 10x more than you did. Really, you can’t make enough of this stuff! Also, big thanks to my good friend Barbara who told me how to make this.

Okay, lets cut to the chase!

Required equipment:

Crockpot or slowcooker
Casserole dish

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Ingredients:

Pork tenderloin (as big as you want, many of they’re really small)
Onions, sliced
Fresh garlic, one head, separated, peeled, smashed.
(Yes really, because garlic is that awesome you can’t have too much of it!)
BBQ sauce of your choice.

Directions:

Line the bottom of your crockpot with as much of the sliced onion as it takes
Place the pork tenderloins on top of the onions
If the meat has a fat-back (one entire side that’s all fat), place the meat so the fat-back is facing up and you can see it.
Cover the top of your pork with any leftover onions and the smashed garlic
Cover your crockpot and place on low
Go away for 6-8 hours

Later, back at the ranch:

Use 2 forks to pull the pork (see what I did there? )
Dump all the contents of the slow cooker into your casserole dish
Continue to pull apart any large chunks
Dump as much BBQ as you’d like on top
Mix so BBQ sauce coats everything
Place in the oven under the broiler for 5-15 minutes until it’s gotten a little crispy.

That last step can be dangerous if you don’t keep an eye on it. It can go from not crispy to charred cinders pretty quickly. Don’t do that!

And that’s it. There you go. Effortless pulled-pork guaranteed to satisfy everyone until they want more only to discover they’ve scarfed it all down and there is no more. This would go great with a baked potato or even better, a side of homemade cole slaw. Hmm, guess that’s another recipe we need to get up here. Of course, we already have our own homemade mayo, so maybe we just need to add shredded cabbage !

Please let me know how you like this if you try it!

Erin

December 19, 2013 at 9:15 am

I need to feed about 35 coaches next month, will this work without broiling? Also, do you drain the meat before adding the BBQ sauce?

Thoughtful Cave Dad

December 19, 2013 at 10:21 am

35 Coaches? Really? That’s A LOT of pulled pork!

The point of the broiling is merely to make it a little crispy. It’s certainly not a requirement. It’s meant to simulate the crispiness you’d get from cooking it over open flames like in a smoker or charcoal grill. But you can definitely make the pulled pork without putting it under the broiler. And for a crowd that size, I’d probably skip that step too 🙂

As for straining it, yes, definitely strain it before adding the BBQ sauce. We get the effect of straining by moving it from the crockpot to the casserole dish for the broiling step. The BBQ sauce adds back some of that moisture that was left behind. And, you don’t want it to be too watery and gloppy. If you added the BBQ sauce first you’d end up with a watered-down texture. So, definitely strain it some how.

If you’re planning on serving it in warming trays then moving it from the crockpots to the trays would give you the same effect. But since the broiler step probably removes a little additional moisture, then you might want to actually strain it.

I have no idea how much pork you’re planning on, but I imagine for this to be efficient you’ll need several crockpots. It might be better to consider doing all the pork in a large oven and do it all at once rather than the crockpot method. Another option is to cook the pork over several days in crockpots, then mix it all together with the BBQ sauce prior to re-heating and serving. Once it’s cooked it should store very well in air-tight containers in the fridge. Gallon sized ziplock bags would be very convenient here if you need to transport the finished pork from you house to the event.

Let us know how this goes, and if you have any more questions, please just ask!

December 20, 2013 at 10:29 am

Thank you so much! I was thinking of using a huge roaster to replace the crock pot. My husband wants the coaches at our wrestling tournament to be well fed, this seems like the perfect recipe. We have a large family, but I’ve never taken on this large of a project on my own so I really appreciate your taking time to answer me. It will take place next month so I will let you know how converting your recipe to feed a crowd went. Thanks again!

Thoughtful Cave Dad

December 20, 2013 at 1:23 pm

Hi Erin,

I think the huge roaster idea is perfect! 35 coaches is a LOT of hungry people 🙂
The time will likely be about the same, 6-8 hours at about 300 degrees F.

I highly recommend you try this on a small pork shoulder/Boston Butt for your own family to get a feel for the taste, flavor, and process. I’ve been using Stubb’s BBQ sauce lately which seems very, very clean. Yes, it has some sugar in it, but I don’t think that’s the end of the world. Especially for 35 coaches who may or may not care about being Paleo/Primal. The goal here is to have a great time, enjoy yourself, and reduce the stress as much as possible! So, unless you have the killer homemade Paleo/Primal BBQ (and if you do, please share 🙂 go with something you know to be great. I highly recommend Stubb’s!

So, give this a shot, feed your family, and please let me know how it goes. I know from experience that I can NOT make this stuff last more than 2 days in the house. My oldest daughter devours the stuff. She’ll easily eat 8-12 ounces of pulled pork and want more. I cooked up 3 roasts on Monday in the crockpot. It was gone by breakfast time Wednesday. 6 pounds of pork gone in less than 2 days… 🙂