Dugan's Kitchen

Great meals made easy!

Pulled Pork: So Easy in the Crock Pot

Last week was Father’s Day and since my husband “eats to live” rather that “lives to eat,” he isn’t a great fan of going out to dinner; he would rather that I cook.  His tastes are a bit narrow, so he knows that when I cook it will be something he likes.  This year I made pulled pork.  It was a hot a muggy day, so the crock pot seemed like a great choice for cooking.

Like all of my recipes, this is pretty simple, and only one of hundreds of pulled pork recipes out there.  If anyone has a foolproof recipe for pulled pork that you would like to share, be sure to let me know.  This one is from a cookbook I have called, 365 Slow Cooker Suppers by Stephanie O’Dea.  This is the first recipe in this book that I have tried so far. As always though, I adjusted the recipe a bit.  So the next time you have a taste for pork, try this recipe.

Pulled Pork (in the Crockpot)

  • Servings: 10
  • Difficulty: Easy
  • Print

Pulled Pork

Pulled Pork


  • 1 (5 pound) boneless pork butt or shoulder roast (I used pork tenderloin because I already had two small roasts in the freezer)
  • 1/4 cup packed dark brown sugar (could probably use light brown sugar as a substitute)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper (if you like heat, add a full teaspoon)
  • 1  bottle of beer…brand of your choice (I’ve also seen this recipe use root beer)
  • 1 (18 oz) bottle of barbecue sauce
  • Onion rolls (or bun of your choice)
  • Garnish with cheese, or caramelized onions (I told you there are many uses for these onions), or whatever you like on your pork


  1. Use a 6-quart slow cooker
  2. Mix the sugar, garlic powder, onion powder, cumin, paprika, cinnamon, and cayenne pepper together
  3. Pat dry the pork and rub the spices into the meat, all over
  4. Place the pork in the crock pot; pour in the beer
  5. Cover and cook on low for 10-12 hours, or until the meat easily shreds with a fork (I would check it at about 10 hours to see if it is done – you don’t want it to dry out.  This is especially true if you use tenderloin).
  6. When done, drain the liquid, pull apart with two forks,and stir in the barbecue sauce. Cover and heat on high for about 20 more minutes. (Or, let everyone choose their own sauce and just add it to your pulled pork sandwich.)



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This entry was posted on June 29, 2015 by in Dinner and tagged , .

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