Bittersweet Pulled Pork

I love pulled pork. In a very unhealthy way. I could probably eat shredded meats for every meal seven days a week and never tire, but that’s another thing entirely. Pulled pork can be SO delicious, or it can be kind of lackluster.

 
My personal pulled pork pet-peeves are:
• Too much sauce. I like to add my own, I don’t want a BBQ soup with pork shreds floating in it!
• Overwhelming non-pork flavor. I want to actually taste the meat, not just 25 seasonings.
• Undercooked. If it’s not cooked long enough, you won’t get those beautiful stringy pieces that make it so chewy and fun.
This recipe turns out perfect pulled pork every time – and it’s incredibly easy. Just throw it in the crock-pot and forget it exists for a few hours.

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Recipe

• Center Cut Pork Roast (2.5-3lbs)
• 1/4 Cup Gluten Free Soy Sauce
• 1/2 Cup Apple Cider Vinegar
• 1/3 Cup Barbecue Sauce (If you’re good at eyeballing, you can squeeze this right out of the bottle onto the roast without measuring)
• Salt, pepper, garlic powder and smoked paprika to taste

1. Turn your crockpot on Low and place your pork roast in the center, fat side up. Even if there isn’t a ton of fat on your cut, keeping that side at the top will make sure it doesn’t dry out and stays tender. So just pick the “fattier” side and leave that facing up.
2. Pour in the soy sauce and apple cider vinegar. You don’t have to worry about mixing them, they’ll make friends eventually as the meat cooks. I do like to spill a bit of the sauce over the top of the pork, just to make sure the flavor gets everywhere.
3. Sprinkle with seasonings and drizzle the BBQ sauce over the top of the roast.
4. Cook on Low for 8 hours.
5. Turn the crockpot down to warm and shred meat using two forks. If you haven’t shredded meat before, it’s pretty satisfying. I usually spear one end of the roast with one fork and drag the tines of the other lengthwise across the roast. Once all your meat is shredded, stir it right into the sauce it cooked in so that it can soak up the goodness.
6. Serve on whatever you like or just eat it with a fork – I won’t judge!

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Tips:

My favorite sides for this are roasted butternut squash, sweet potato fries, or mashed sweet potatoes.

You can serve this on a nice big fluffy roll with a bit of cheddar, over a bed of rice, over polenta, biscuits or cornbread… but I usually just put mine on a plate and go for it.

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