Sarge's EZ Pulled Pork BBQ642 Reviews
- Prep: 10 min
- Cook: 8 hr
- Ready In: 8 hr 10 min
“Too busy to cook? A slow cooker and a can of beef broth gets you started on this recipe. 'Low and slow' cooking gives you a roast that shreds with a fork. As an added bonus you get great stock for beef gravy as a by-product! Serve with your favorite BBQ sauce and plenty of coleslaw.” - by Sgt.Rock
Original recipe yields 8 to 10 servings
- Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over the meat.
- Turn the slow cooker to Low, and cover. Cook for 6 to 8 hours, or until the roast is fork tender.
- Carefully remove the roast to a cutting board. Pull the meat off the bone with a fork. You may also chop it with a cleaver afterwards, if you like it really finely cut.
Amount Per Serving (10 total)
- 270 cal
- 18.8 g
- 0 g
- < 1%
Based on a 2,000 calorie diet
Reviews (642)Rate This Recipe
"Excellent, but this recipe can be made even easier. (For other reviewers who are browning the meat - there's really no need. Since it's shredded, browning the meat doesn't add much to the flavor or c..." See moreolor.) I just put the pork in, even without salting it sometimes, then pour about 2/3 to a full bottle of BBQ sauce on top and cook on low for 6-8 hrs. or high for 4-5 hrs. Adding the beef broth just makes it soupy and the pork gives off a lot of juice while cooking anyway. BBQ sauce alone can tenderize the pork perfectly. And I tried with and without coffee and it made no difference in flavor or tenderness - so don't bother. When pork is done, I shred the pork, add the remaining BBQ sauce or how ever much you want and let it sit in the crock pot on high for another 30-1hr to heat through. I like Stubbs Original BBQ sauce (a little spicy) or Stubbs Mesquite BBQ sauce (thick & sweet) or mix 1/2 and 1/2 of each. Eat with warm Kaiser buns and you're in heaven. So easy to make but taste like a lot of work. Awesome dish! Finish off with a slice of Coconut Sour Cream Cake (from this website) and you're transported to Southern Heaven."
"This pork turned out soo tender and moist! I used a 9 pound bone-in pork shoulder and trimmed it down to fit into my crock pot. I added a can of beef broth (left out the coffee b/c the roast will gi..." See moreve off a lot of natural juices) and some salt and pepper and put the lid on it and let it do its thing in the pot for 8 hours. The next morning my apartment smelled awesome and I shredded it and had the pulled pork all ready for Sunday dinner! Come sunday, I put the meat back in the crock pot with a bottle of Baby's Ray's and let my guests dish out their own sandwiches. My advice to someone who wants to do Pulled pork, use the shoulder or butt portion roast. I wouldn't waste a cut like tenderloin on some thing like this. The long, slow cooking toughens a cut like tenderloin, whereas a cut like the shoulder has lots of connective tissue and fat thatt softens as its cooked. Save the tenderloin for shorter cooking times. This is a really easy recipe to follow and turns out really well."
"I made this tonight and my husband just about died - he loved this so much! He says it is the best pulled pork sandwich he has ever had! He also said this was the best thing I ever cooked (and I am a..." See more fairly good cook). I agree - it is really good! We usually drive 40 minutes to a restaurant in Maine so he can get a pulled pork sandwich. We are going to save money and a lot on gas now! I made a smaller roast because my crock pot is small, so I cut the recipe in half. (Our 2.5 lb. roast made about 5 good-sized sandwiches.) I used Hunt's BBQ "Hickory" sauce and it was perfect (not too sweet and slightly smokey). I added a small amount to the shredded pork and then we added extra on our sandwiches as needed. I served the shredded pork on toasted kaiser rolls. Really good!"
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