3 Ingredient Pulled Pork Barbeque

3 Ingredient Pulled Pork Barbeque

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    7 h
  • Ready In

    7 h 45 m
Susan
Recipe by  Susan

“Cooking the pork loin alone is too dry. Add country-style pork ribs in the slow cooker along with the pork loin to give it more moistness and flavor. Serve this pulled pork barbeque on top of a baked potato or on buns for a sandwich.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Stir 1 bottle barbeque sauce and dry onion soup mix together in the bottom of a large slow cooker crock. Place pork loin and ribs into the slow cooker.
  2. Cook on High until the meat begins to fall apart, 6 to 8 hours. Remove meat and set aside. Allow crock to cool enough to handle; pour liquid into a bowl. Clean the crock and return it to the slow cooker.
  3. Debone ribs; discard bones and any fat. Shred meat from the ribs. Shred pork loin meat using two forks pulling them in opposite directions. Return all the shredded meat to the slow cooker. Pour 1 bottle barbeque sauce over the pork. Add a small amount of water to the sauce bottle, shake vigorously to get as much sauce from the bottle as possible, and pour into the slow cooker.
  4. Cook on Low for 1 hour.

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Reviews (2)

Rate This Recipe
mis7up
18

mis7up

Soo here's stumbling through this recipe ;-) End result was great. However getting there was like getting Little Red Riding Hood to go to Grandma's ;-) And I grin on this because, I made everything on this recipe, from scratch...no kidding. Went for dry onion soup mix, was out...came to AR, got the recipe and made it..YES! Then was out of BBQ sauce, crud-ola'! Okay made that too from scratch as well, thanks to another AR'er here named Georgi, that's a dear friend of mine, and gave me a recipe she's been making for 30+ years, and it was prefect, just made enough to complete this recipe. It's all good, had I had just the basics already, when I was making this..it couldn't have been any simplier. The only draw back I saw, was this morning, when pulling the meat out to shred it, was the meat on the very bottom had scrotched and I had to discard those pieces. I could have easily put on low and been able to save some of the meat durning the night by moving the meat around to prevent that, but that wasn't the case. Do watch the meat closely. However, the recipe turned out great, even though I had to take additional steps to get this recipe done. And it was worth it because my family asked for me to make it again. And I have soo much. This batch makes alot. I also used boneless country still ribs verses bone in because it's what I had purchased. There wasn't much discarded or wasted at all. TY it's a repeater.

Suzanne H
0

Suzanne H

I have used this recipe a number of times and love it. I live in Moscow, Russia and this recipe gives me a taste of home. I love anything I can cook in in the Slow Cooker. I have learned that my Slow Cooker cooks hot so I have to reduce the time to prevent overcooking. alike the previous reviewer I also make my Barbecue sauce from scratch (thanks to AllRecipe cook SUZANNE2802). My question about this recipe is what is the need to use a second bottle of barbecue sauce? What do you do with the sauce placing into a bowl after cooking the meat? There is plenty of Barbecue sauce left. Could it not be placed back in the Slow Cooker after pulling the meat?

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 382 cal
  • 19%
  • Fat
  • 16.4 g
  • 25%
  • Carbs
  • 23.9 g
  • 8%
  • Protein
  • 32.2 g
  • 64%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 922 mg
  • 37%

Based on a 2,000 calorie diet

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