Smoky Crock Pot Pulled Pork
Slow cook Sunday this week featured crock pot pulled pork with a side of coleslaw and fresh biscuits. It is a delightful combination of getting the kiddos in the kitchen, letting the appliances do the hard work, and getting prepped for future meals at the same time. Kids get to help measure and mix the ingredients for the biscuits. After mixing and cutting, three of the biscuits went in the oven and nine went into the freezer for future meals.
The pulled pork took just a quick few minutes to set up in the morning then cooked in the crock pot all day and made the house smell amazing.
Just before dinner, I pulled it out of the crock pot, shredded it and covered it in sauce.
The leftovers will get used two ways: some will be used for lunches through the week, and some will be used on BBQ pizza on Tuesday night.
Serves 6
Ingredients
- 3.25 lb Boneless Boston Butt (Pork Butt, Pork Shoulder)
- 1 Bottle High-quality Root Beer (Virgil’s, Boylan’s, etc.)
- 1 Jar Bone Suckin’ Sauce
- 4 tbsp Dried Onion
- 4 tbsp Liquid Smoke
- 1 1/2 tsp Garlic Powder
- Salt
- Pepper
Instructions
- Rub the meat with the Salt, Pepper, Onion Flakes, and Garlic Powder.
- Place the meat in a slow cooker. Pour 1/4 of the jar of the Bone Suckin’ Sauce, the whole bottle of Root Beer, and the liquid smoke over the meat.
- Cover and cook on low for 8 hours.
- Carefully remove the meat from the slow cooker and place on a large platter. The meat should be falling apart.
- Pull the meat apart with two forks to shred it.
- Pour 1/2 of the jar of the Bone Suckin’ Sauce over the meat and toss to coat.
