If you liked last weeks Crock Pot Mac and Cheese, you will like this Crock Pot Pulled Pork! I actually made them both the same day to eat together. Yes, I did have two crock pots on the counter but I didn't have to do much more than pull them out and start them!
I used to do a Crock Pot Pulled Pork that you cooked it in the barbeque sauce and it was alright, but really messy when it came to pulling and shredding the pork.
Since I found this recipe ( and I have no clue where) I won't make it any other way!
To start this recipe you need:
Pork ( I have done it with roasts and tenderloins)
Slice your onions, separate them so you have the rings in the bottom of the crockpot. Throw in some garlic ( if you like a lot go for it, a little you can do that too) then place your pork on top of the onion and garlic "bed". Add enough water to cover your pork.
Now, here is the most difficult task. Choosing to go low or high. Again I have gone both ways, depending on time. If I start it in the morning or night before, low. If I only have a couple hours high.
After a couple hours it should look like this, and most likely it is done. If you are unsure, you can use your meat thermometer.
Drain out your water, leaving the onions with the pork. Pull pork apart and add your sauce of choice.
I will do this and seperate the pork into two batches. One for barbeque and one for non. Some nights we have pork sandwiches ( lettuce, tomato and onion), or some nights we just heat it up and eat with veggies.