Pulled Pork--No fail, easy and delicious

OK--you read the post title and now you're curious right?

Smokey sweet pulled pork ready to serve-summer, winter, spring, or fall!

No fail. Easy. Delicious. I promise that the hardest part of this recipe will be the pulling of the pork when it's done.We make it for summer barbecues--but it's also a great for an easy winter meal. And for a fantastic and different Super Bowl appetizer, make the pulled pork nachos. Promise the guys will come back for seconds or thirds!

You'll have lots of extra hands to help if you offer samples! Make this for your family at least once this summer; serve on top of the biggest hamburger buns you can find. Sides are a no-brainer: corn on the cob, a potato salad if you have the time, and your favorite baked bean recipe. Sliced Vidalia onions and pickles put this sandwich over the top. This is the perfect main course for summer barbecues and family reunions, when it's too hot to start up the grill, but you want that delicious smokey flavor. Serve watermelon and s'mores for dessert and you're done!

Fork tender pork butt ready to be pulled after 8 hours in the crock pot.

If you know anything about Austin's popular barbecue joints that offer local music and great Texas food, you'll be familiar with Artz's Rib House on South Lamar (sadly they closed recently!). Their popular BBQ brisket nacho appetizer was legendary. Our boys could eat multiple plates of these spicy nachos and would still order a rack of ribs with sides. Keep the recipe idea alive by using any leftover pulled pork and sauce to top your favorite nacho recipe and wait for the applause. Sounds like a good idea for a Super Bowl appetizer!

Shred the cooked pork with a fork.

Reduce the sauce and pour over the pulled pork for lots of flavor.

Over the years, pulled pork has become a staple on summer vacations to Hilton Head. It's an inexpensive way to feed a large group of adults and kids, and no one complains if there are leftovers for sandwiches the next day! I love that it cooks happily in the oven or crock pot, while I get to relax in my beach chair and read, and watch the nieces and nephews play in the ocean.

That's right Erin and Jake--we're having pulled pork for dinner!

Enjoy!


Pulled Pork--No Fail, Easy, and Delicious
serves 20+

1 6+pound pork butt or shoulder (butt has more fat and preferred, but shoulder works and is leaner)
1 large bottle of your favorite BBQ sauce
1/4 cup water
2 large Vidalia onions, sliced
salt to taste
pepper to taste
garlic powder to taste

Cover bottom of crock pot with sliced onions. Pour half of barbecue sauce on top. Place pork butt or shoulder on top of onions. Season with salt, pepper and garlic powder. You can adjust seasoning after it is cooked.  Add remaining sauce and water. Cover. Set crock pot to cook for 8 hours or cook in a 275° oven for 6-8 hours or until pork shreds easily. Pork is done when you can pull a piece off with a fork.

Remove pork from crock pot to a large baking dish or sheet pan.  It's better if you pan have sides about 2" high so the sauce doesn't splatter all over you and the counter. Using two forks, pull the meat in an X pattern. Remove as much of the fat as you can (unless you like to leave it in--to each his own) and continue pulling the meat until it is completely shredded. This will take you 10-15 minutes, depending on how determined you are about getting out the little stubs of fat. When all the pork is pulled, set aside.

Remove sauce from crock pot and place in saucepan. Cover and bring to a boil. Let boil until reduced about half. Add back to pulled pork and mix well. Oh, and those Vidalia onions, I leave them in the pork to flavor it. They are yummy! You don't have to reduce the sauce, but I think it intensifies the BBQ flavor a lot. Add salt and pepper to adjust the taste to your liking and you are done.

Serve on buns with sliced onion, pickles, and extra barbecue sauce if you like. If you like your BBQ spicy, add a few whole fresh jalapenos into the crock pot and then serve them on the side. The heat from the pepper will penetrate the pork and give it a nice Texas bite!

You can also cook beef brisket this way during the summer, slice it on the grain and serve with the sauce. Cooking time will be 4-6 hours depending on the size of brisket.

Pulled pork will keep in the fridge tightly covered for 3-4 days. It also freezes very well. So make one tonight, freeze half and eat half. That's the kind of two for one meal I like. Gives me more time to enjoy the summer! 

To make Artz's famous nachos, top your favorite chips with refried beans, jalapenos, shredded cheese, and a big dollop of pulled pork with lots of sauce. Heat and serve! 

Printable Recipe 

This recipe easily feeds 20+ kids and adults.

My summer motto.