Saturday, May 21, 2011

Sweet and Tangy Crockpot Pulled Pork

Sweet and Tangy Crockpot Pulled Pork recipe by Barefeet In The Kitchen

This recipe was a big hit for dinner last night. It was both sweet and tangy and absolutely perfect on some rolls that I made earlier in the day. The recipe is quite simple and will cook by itself all day, leaving the house smelling wonderful at dinnertime. I'm sure it would do equally well slow cooking in the oven.

Sweet and Tangy Crockpot Pulled Pork
recipe adapted from My Baking Addiction
(printable recipe)

1 small onion, sliced thin
1 2-lb boneless pork sirloin tip roast, can be cooked frozen or thawed
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon crushed red pepper flakes
1 tablespoon sugar
1/4 teaspoons dry mustard
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne pepper

Rinse pork roast under cold water and pat dry with paper towels. Place onions in crock-pot. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions.

In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Pour over roast. Cover crockpot; cook on low for 10-12 hours if frozen or 4-5 hours if thawed. Shred with tongs and make sure meat is well mixed with the liquid when finished cooking. Serve warm on your favorite rolls. Enjoy!

FREEZER MEAL: This meal can be frozen in two different ways. Once the meat is cooked and shredded, let it cool then store it in an airtight bag. Let it thaw completely in the refrigerator prior to reheating. You can also prep everything for the crockpot and then freeze the uncooked rubbed pork and onions in an airtight freezer bag. Place the vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper in a separate bag. Thaw in the refrigerator prior to cooking or place in the crockpot still frozen. Pour the wet ingredients over the top prior to cooking.

3 comments:

  1. This looks so good! I love pulled pork, and this sounds like an easy way to make it.

    ReplyDelete
  2. I love pulled pork... yours looks and sounds delicious.

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  3. NEW FAN ALERT! I just tried this recipe (as well as this one: http://www.barefeetinthekitchen.com/2014/05/memphis-style-coleslaw-recipe.html). My family LOVED IT! :) We are from North Carolina...aka the BBQ capital of the world LOL :) :) :) & my husband and three college aged kids all agreed that this was the best BBQ sandwich they had ever eaten! :) THANK YOU FOR POSTING THIS RECIPE!

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