Crock pot pulled pork. If you want extremely tender pork that you can separate with a fork, cook it in the Crock-pot. The beauty of slow cooking is that once you have all the ingredients ready the meal cooks all by itself. The result is a tender, delicious meat that no meat lover can refuse. Crock-pots are a great solution for busy families as they will cook your food very slowly while you are at work or play. Nothing more enticing than coming home to the delectable aromas of a slow cooked meal. Another great thing is that your kitchen will not get hot. That is a great pointer when the weather is smoldering.
When I make this meal I always make extra because it freezes beautifully. I portion it and freeze it and then use it for different meals. Sometimes I thaw it and mix it with barbecue sauce and have pulled barbecue pork. Or, I thaw it and let it fry slowly until crispy thus creating a sort of carnita which I serve with hominy or rice. Or, I thaw it and cook it in a skillet with finely chopped onions, minced garlic, chopped tomatoes and chopped cilantro – season it with salt and pepper and some cumin and you have a delicious filling for tacos or burritos or quesadillas. What a versatile dish and so, so easy. Not to mention super frugal and delicious!
Here is what you need for this crock pot pulled pork recipe:
6 to 7 pounds of pork shoulder
2 yellow onions, chopped
1 head garlic, cloves peeled and smashed
6 carrots, peeled and cut into 3″ pieces
1 bunch thyme
1/4 bunch parsley
1 cup red wine
1 cup chicken stock
Salt & Pepper
Here is a picture of everything you will need besides the meat and the liquids.
First I want you to rinse and pat dry the meat. Dry it well as you want to sear it. Season it generously with salt & pepper.
Heat a large skillet with olive oil and brown the pork evenly on all sides.
Place the onions and carrots at the bottom of your Crock-pot. Top the vegetables with the thyme and parsley. (For this recipe you will need a big pot – 5 to 7 quarts – preferably an oval one. I own a cylindrical one so that is what I will use.)
Place the browned pork on top of the vegetables and scatter the garlic on top. Add the wine and stock.
Turn the pot on to high and cook for 6 to 7 hours. Take the pork out of the pot and separate with two forks. Fish out the onions and carrots and discard the thyme sticks, garlic and parsley leaves. Serve with onions and carrots.
Or, place in a skillet and add your favorite barbecue sauce.
Cook for a few minutes and serve in a roll with pickle slices.