Sunday Cooking - Crock Pot Pulled Pork

Pulled Pork Sandwiches make for a great meal and are surprisingly easy to make. They come in different types of flavours even though they may all seem the same. There are a few sweet types of pulled pork, a few BBQ types and some that are mustard based to give a little kick. This recipe is very versatile so whatever type of Pulled Pork you like, you can make.

What you'll need:

Rump Roast (Pork)

5 TBSPs of Brown Sugar

2 TSP of Salt

2 TSP of Pepper

2 TSP of Paprika 

2 TSP of Garlic Powder or Onion Powder (Any garlic or onion seasoning will do)

1-2 Bottles of Stewarts Root Beer (any Root Beer will do - or soda)

2 Onions

1 Bottle of BBQ Sauce

Buns (We use Pretzel Buns with our Tangy Pulled Pork, but any buns will do)

Other Possible Options

-More Brown Sugar (Sweet Pulled Pork)

- Mustard (Tangy Pulled Pork)

- Hot Sauce (Spicy Pulled Pork)

Water (depends on thickness)

Slaw (depends on taste)

Step one: 

We are going to start with the rub. In a small bowl add all the dry spices plus 2 TBSPs of Brown Sugar. Coat the pork well with the rub (you can substitute with any rub you like, adding the brown sugar to that is optional).

We use a crock pot for this but sometimes we also use a rice cooker so if you have either or that is perfectly fine. In the bottom we place a sliced up onion, 3 TBSPs of Brown Sugar and the Root Beer (If you are using a rice cooker, it only has a high temperature and you will want to use two bottles/cans.) If you are cooking low and slow you will use one bottle/can of Root Beer if you are going to cook it high you will need two. 

Cooking on low: To start you will want to cook the pork on high for one hour, then change the setting to low for the next four and a half hours. 

Cooking on high: Start from high and cook for two and a half to three hours. Making sure to stir regularly. 

Finishing it off: 

At this point your pork should be cooked. Remove from the cooker and shred. To the remaining liquid, add the BBQ sauce, and any add ons you wish (mustard or hot sauce or more brown sugar). 

Return the meat to the cooker and let cook for another half hour on high. In this time the liquid should thicken up. If you find it hasn't thickened up you may need to leave it a bit longer. (Keep in mind that Pulled Pork should be thick and not soupy.)

Serving: 

We serve our mustard Pulled Pork on a Pretzel Bun.

We serve our sweet Pulled Pork on a Sour Dough Bun with sweet pickles

We serve our spicy Pulled Pork on a plain bun with a mayo-based Slaw