We’re approaching the time of year that my Crock-Pot is going to start getting a workout! The days are getting shorter, the temperatures are getting colder, and our schedules are getting busy with holiday preparations, events, work schedules, etc. I have a few recipes that I love to make this time of year in my crock-pot, which I plan on posting soon, but one of my new favorites is this Pulled Pork I saw on Chaos in the Kitchen a few months ago.
This pork is tender, juicy and meaty – perfect for pulled pork sandwiches. With just a little bit of prep required (searing the meat) the crock-pot really does most of the work for you. Because this makes a large portion, this recipe is also great for serving a crowd, or to freeze for an even quicker meal when you’re really rushing to get dinner on the table. To freeze – prepare completely and then portion what you want to freeze in freezer weight ziplock bags or reusable containers (I like to freeze 2-3 portions per freezer bag). Thaw out in fridge overnight and reheat in microwave until heated through.
Crockpot Dr. Pepper Pulled Pork
5 lb. boneless pork shoulder, cut into large chunks
2 tablespoons oil
12 oz. Dr. Pepper (or Root Beer)
Your favorite BBQ sauce
Sprinkle pork with S&P. Heat oil over medium heat in a large heavy pot or dutch oven. Sear pork shoulder pieces a few at a time until all sides are browned and caramelized. Add pork to a slow cooker as they finish.
Pour soda over pork and turn slow cooker to low and cook 8-20 hours.
To serve, use two forks to slightly shred meat leaving some larger pieces. Split buns or dinner rolls and lightly toast. Toss each serving with a little BBQ sauce just to moisten.
Source: Chaos in the Kitchen