#49 – Easy Pulled Pork

#49 – Easy Pulled Pork

This week’s simple recipe will result in a crock pot full of pulled pork. 


I’ll cut straight to the point – this will not hold a candle to truly smoked pork. This is just the easiest way to get pulled pork with very low effort. All you actually need is time. I personally prefer doing this recipe overnight. You’ll need a large crock pot, and I think a good pair of tongs goes a long way to assist you in this recipe. I haven’t included specific measurements for the ingredients, because it is all dependent on how large your cut of meat is. Personally, I almost never use specific measurements, instead opting to taste test as I go. If you are newer to cooking, I know this can be an infuriating process of trial and error – but you will actually learn way more about the ingredients you are using if you just slowly add small amounts of each ingredient and decide what you like! 


I like when pulled pork is tangy on it’s own, with the option of adding more intensely flavored sauce. If you are just looking for plain pork, then disregard all of the instructions after 



Pork Butt or Pork Shoulder, bone in or bone out



Smoked Paprika

Garlic Powder

Cayenne/Jalapeno Powder (optional)

Dried Ancho Chiles (optional)

Cumin (optional) 

Balsamic and Apple Cider Vinegar

Fish Sauce (optional) 

Barbeque Sauce of Choice


  1. In a small bowl, mix equal parts salt, pepper, smoked paprika, garlic powder together. If you decide to use cayenne or jalapeno powder and cumin, mix a smaller amount into the spice rub.
  2. Season the pork all over with your spice rub and place it into the crock pot. If using the dried ancho chiles, place 1 or 2 partially underneath the pork. 
  3. Set the pot to low, and cook for 8 hours, or until the pork reaches an internal temperature of 190 degrees and can be easily pulled apart by a fork. 
  4. With tongs, transfer large chunks of pork to a large mixing bowl.  If you used ancho chiles, go ahead and scrape the softened flesh into the meat, discarding any tougher skin. Pour the meat drippings and fat into a cup or bowl, and then in the freezer. 
  5. In the large bowl, begin to season the meat with the same spices from before sans salt. Taste after every mixing. 
  6. Remove the drippings from the freezer when the fat layer has become solid. Heat the drippings and strain them over the meat. Mix and taste. 
  7. Begin adding balsamic and apple cider vinegar 1 tablespoon at a time, testing after each mix. If you are using Fish sauce (which I highly recommend) add very small amounts with the vinegar until you are content with the saltiness. Otherwise, use salt. 
  8. Serve on a bun or baked potato, adding your favorite hot sauce or barbeque sauce. Don’t forget the slaw and Enjoy!


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