I was leafing through recipe ideas the other day and came across Pulled Pork for the SlowCooker. The slowcooker is great for soups and stews and I always enjoy finding another recipe for it. Pulled pork is traditionally a southern barbeque dish where an otherwise tough cut of pork is slowly cooked in various juices until tender and then ripped apart or “pulled.”
In our case, we had a pork loin (not normally a candidate) that was moderately freezer burnt (perfect). The long cooking and hydration of the sauce compensated perfectly for the freezer burn.
This probably isn’t the cheapest way to make pulled pork. It is a sauce of sauces — also difficult to dissect or modify. I ended up here with too much liquid … probably due to adding more V8 to cover the meat. I probably should have cut up the meat and stuffed it in tighter. I’m also using our smaller SlowCooker here in an attempt to cover the meat more easily and with less sauce.
Even with those caveats, the result was tasty. I added two tablespoons of flour to the pot after one dinner to stiffen it up — which appears to have worked.
- 2 lbs pork (roughly)
- 16 oz V8 Vegetable Juice
- 1/2 cup Ketchup
- 2 tbsp Worcestershire sauce
- 1/2 tsp Onion powder
- 4 cloves garlic (minced)
- 1/2 tsp pepper
- 1/4 tsp salt
- 1/4 tsp Chili powder
- Dump everything in your slow cooker and switch it on low. It’s probably a good thing to make sure the pork is covered with liquid. Do something else for 7 hours. Or sit an stare at it (your choice).
- Pull pork apart using two forks and a tearing motion.