BBQ Pulled Pork

I’ve been cooking often in 2009, but this year has been SO busy I can’t find the time to write and post recipes. Here is one from December 08. Jim was staying in Austin to spend Christmas with his mom and I went to Houston to visit my family this holiday season. On one of my days off I decided to make a slow cooker meal that I knew Jim would enjoy eating off of while I’m out of town. I made a VERY successful Hungarian Pot Roast recently and decided to use my slow cooker again and create BBQ Pulled Pork. I’ve made pulled pork before with much success but it had a Mexican flair with caramelized onions and red wine au jus served with tomatillo salsa on flour tortillas. Man, that was a good meal and I should make that again soon, but I’m not good about repeating recipes…as you can tell by my blog. I purchased a little over a pound of pork roast and used the BBQ sauce recipe from when I made BBQ Ribs as my base but made a few slight changes.

Here is the BBQ Sauce Recipe and my changes are in parentheses:
7 oz tomato puree/sauce/ketchup
1 cup finely chopped yellow onions
1/2 cup molasses
1/2 cup red wine vinegar (I’m using half cup of dry sherry)
2 tablespoons lemon juice
2 tablespoons spicy whole-grain mustard
2 tablespoons dark brown sugar
4 cloves minced garlic
1 tablespoon jalapeno peppers (Instead, I’m using 3 chipotle peppers in adobe sauce)
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce (leaving out)
1 teaspoon salt
1/2 teaspoon black pepper (adding 1 teaspoon of black peppercorns!)
1/2 teaspoon cayenne (leaving out)
1 tablespoon of finely chopped and peeled fresh ginger (leaving out)
2 T butter


Season pork roast with salt, pepper, onion powder and garlic powder (SPOG as my mom calls it).

Add a little bit of olive oil to a sauté pan and sear the pork on all sides until browned all over. Then place your seared pork in the slow cooker.

In case you didn't know what hipotle peppers in adobo sauce was - here is a picture. Found on the mexican food aisle of most grocery stores.

In the same sauté pan, melt 2 T butter and throw in your chopped onion and cook until translucent about 4 minutes and then add the chopped garlic for one minute. Let the garlic become fragrant, but not browned. Add the chipotle peppers next, then all the rest of the sauce ingredients: dry sherry, tomato sauce, molasses, lemon juice, mustard, brown sugar, Worcestershire, salt and black peppercorns.

Heat through and NOW… drum roll please…

I’m using MY NEW KithchenAid Immersion Blender to easily puree the sauce on the oven.

I love this thing!!!

Next I pour the sauce into the slow cooker over the seared pork. Set to high and let it cook for the day.

Cook until the pork is fork tender and times will vary based on how big your meat is. The pork roast I purchased was just over a pound and after four hours the meat was FORK TENDER!

Move to a plate and salivate.

Use two forks and shred away.

I like BBQ pulled pork piled onto some wheat bread.

I even spoon a little more of the BBQ Sauce on toop before I close my sandwich up. Add some pickles too. Pork is not that expensive. For less than $10 you could feed 8 people!