Saturday, January 29, 2011

Spicy Crockpot BBQ Pulled Pork

An easy crockpot BBQ pulled pork, cooked with onion, barbecue sauce, chicken broth, mustard, hot sauce and liquid smoke, perfect for shredding for sandwiches; shown here with Sweet Potato Fries.
An easy crockpot BBQ pulled pork, cooked with onion, barbecue sauce, chicken broth, mustard, hot sauce and liquid smoke, perfect for shredding for sandwiches; shown here with Sweet Potato Fries.

Spicy Crockpot BBQ Pulled Pork

I purchased a pork shoulder, just under 9 pounds, at the Commissary the other day with the intention of making some kind of crockpot cheater pulled pork with it. I had seen Sandra Lee do a substantially smaller pork butt on Food Network recently, cooking it in a mixture of barbecue sauce, chicken broth and mustard. It looked really good, though I wondered if using a sauce with all that fat produced from the pork would really make a difference.

I pulled out my 6-1/2 quart oval crockpot to cook this monstrosity in, and let me tell you, it pretty much filled up that pot! A big piece of fatty pork in a crockpot did make me a little nervous about overflow to be honest, especially since I was cooking this overnight, so I set the crockpot onto a rimmed baking sheet, just in case. Thankfully my fears never manifested, although I admit my sleep did suffer a bit!

Of course, any 5-7 pound pork butt, shoulder or fresh pork picnic ham will work for a good pulled pork.

Here's how to make this Spicy Crockpot BBQ Pulled Pork!

As always, just swipe or scroll past the step by step pictures for the full recipe text, with ingredients, measurements and a printable.

Slice up an onion and scatter that all over the bottom of the crockpot. Season the shoulder all over with salt and pepper and place it into the crockpot, fat side up. Whisk together 1-1/2 cups of your favorite homemade or commercial barbecue sauce, 1/2 cup of chicken broth, 1/4 cup of yellow mustard, 2 teaspoons of hot sauce and a couple dashes of liquid smoke.


Pour that mixture all over the top and sides of the pork, cover and cook on low for about 10 hours or until the pork is cooked through, somewhere between 160 and 170 degrees on an instant read thermometer.


Remove the pork and let it rest for about 10 minutes. The pan drippings are pretty fatty, but also tasty, so if you want to use them, carefully pour them off into a saucepan. Tilt the pan to scoop off as much of the fat from the top as you can. Bring that to a boil on the stovetop and boil, stirring regularly, until mixture is reduced and thickened. Otherwise, just use some additional bottled sauce over the pork. The pork is actually nicely flavored anyway.


Pull the top layer of fat off of the pork and remove the meat. 


Shred as desired. This meat was nice and juicy and infused with flavor.


It really didn't need any embellishment, but since I did boil down the reduced pan drippings, I decided to spoon some of the sauce on each sandwich. Just delicious.  Use leftovers to make this fantastic BBQ Pork Brunswick Stew - I think you'll love it!


For more of my favorite pulled pork recipes, visit my Pinterest page!




Posted by on January 29, 2011

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