BBQ Pulled Pork

This is one of my go to meals for entertaining a somewhat unknown sized group. It’s also nice

I love BBQ Pork Leftovers!

for parties because you do the work beforehand so you can spend more time socializing. Although pulled pork is traditional made with pork shoulder, I prefer to use pork sirloin. I like using pork sirloin for two basic reasons. 1. It’s easy and cheap to buy, at Costco I can get four nice sirloins packaged individually, so I can pop those I don’t use into the freezer and it actually costs less than pork shoulder.  2. I like that it is a little leaner. I cook it in the crock pot full of liquid, so it doesn’t dry out and I’m not stuck with a bunch of fat or gristle.

A little roast can go a long way, but if you make too much, it’s great for leftovers. Last party I was expecting between 8-12 adults and used 2 roasts, together weighing about 3 and a half pounds and had plenty (including leftovers).

What you need:

  • Pork Sirloin roast
  • Seasoning/Rub (whatever flavor combination you like, last time I used Mountain Man Rib Rub that I picked up at a Farmer’s market in Montana)
  • BBQ sauce- quantity depending on how much, but expect to use at least 10oz (last time we picked up Bella’s Rich & Smokey BBQ Sauce from Whole Foods- 19oz)
  • Buns
  • Water

This is a crockpot recipe, you can start it in the morning, the day before or leave it on overnight. I am tailoring this recipe guide to being cooked during the morning/day and served that evening. I cut the meat into smaller chunks, about the size of tennis balls to it is easier to shred, cooks faster and more evenly, and the seasoning can really reach all of it.

Take the tennis ball sized pieces of pork and put them in the crock pot and fill it up with water and add a generous amount of seasoning, a nice palm full. Let it cook for 8 hours on low. Take one piece of meat out of the crock pot and shred with two forks. Shredding is the most labor intensive part of this dish. Put shredded pork in a bowl tented with aluminum foil. Reserve about 1 cup of water the pork was cooked in, dump out the rest and clean the crock pot. Add the meat, reserved water and BBQ sauce back in the crock pot and heat on low for about 20 minutes to an hour.

I put it in a nice bowl with a serving fork next to a basket of rolls. Guests can make their own sandwiches, so the buns don’t get too soggy. I also prefer using rolls to buns so you have an excuse to keep going for more!

That’s it! Kevin also loves to throw pickle slices on the sandwiches and Adrian loves to add cheese. It is one of those things that is great plain or fun to experiment with different toppings. You can easily create a little sandwich bar full of toppings (grilled onions, pickle slices, slaw, lettuce, cheese, jalapenos, etc.) or leave it with the BBQ pork and buns.

Buon Appetito!

One Response to BBQ Pulled Pork

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