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Sweet and Tangy Pulled Pork is one of my go-to dinner recipes. We eat pulled pork on its own, in sandwiches, stuffed into tacos, piled on nachos, stacked with enchiladas, and last but most certainly not least, layered into BBQ Sundaes!
This Sweet and Tangy Pulled Pork was one of the first recipes I shared here on the blog and it was an instant favorite. The recipe is quite simple and does beautifully when left alone all day in the Crock-Pot. The house smells pretty amazing when dinnertime rolls around.
I shot the video for this recipe a couple days ago when I was making it in the pressure cooker. The method is the exact same for slow-cooker (Crock-Pot) or pressure-cooker, the times are simply different.
COOK'S NOTE: Pork shoulder, picnic roast, pork butt, or even sirloin tip roasts will all work well for this recipe. Bone-in or boneless roasts both work fine.
This recipe doubles nicely. (The video illustrates a doubled recipe in the pressure-cooker.) Add 1-2 hours cooking time for the crock-pot and an additional 30-40 minutes cooking time for the pressure cooker.
Sweet and Tangy Crockpot Pulled Pork
recipe adapted from My Baking Addiction
Yield: 6-8 servings
(printable recipe)
2 pound pork roast
1 small onion, sliced thin
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon crushed red pepper flakes
1 tablespoon sugar
1/4 teaspoons dry mustard
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne pepper
Rinse and pat dry the pork roast. Place onions in the slow-cooker or pressure cooker. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions. In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Pour over roast.
CROCK-POT DIRECTIONS: Cover crockpot; cook on low for 10-12 hours if frozen or 4-5 hours if thawed. Shred with tongs and make sure meat is well mixed with the liquid when finished cooking. Serve warm on your favorite rolls. Enjoy!
PRESSURE COOKER DIRECTIONS: Seal the pressure cooker; cook on high for 60-90 minutes, (The cooking time is 90 minutes for the Insta-Pot, but I've been told that it requires less time for a stove-top pressure cooker.) check to see if it is shreddable. Cook an additional 30-40 minutes as needed. Shred with tongs and make sure meat is well mixed with the liquid when finished cooking. Serve warm on your favorite rolls. Enjoy!
FREEZER MEAL: This meal can be frozen in two different ways. Once the meat is cooked and shredded, let it cool then store it in an airtight bag. Let it thaw completely in the refrigerator prior to reheating.
This recipe doubles nicely. (The video illustrates a doubled recipe in the pressure-cooker.) Add 1-2 hours cooking time for the crock-pot and an additional 30-40 minutes cooking time for the pressure cooker.
Sweet and Tangy Crockpot Pulled Pork
recipe adapted from My Baking Addiction
Yield: 6-8 servings
(printable recipe)
2 pound pork roast
1 small onion, sliced thin
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon crushed red pepper flakes
1 tablespoon sugar
1/4 teaspoons dry mustard
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne pepper
Rinse and pat dry the pork roast. Place onions in the slow-cooker or pressure cooker. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions. In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Pour over roast.
CROCK-POT DIRECTIONS: Cover crockpot; cook on low for 10-12 hours if frozen or 4-5 hours if thawed. Shred with tongs and make sure meat is well mixed with the liquid when finished cooking. Serve warm on your favorite rolls. Enjoy!
PRESSURE COOKER DIRECTIONS: Seal the pressure cooker; cook on high for 60-90 minutes, (The cooking time is 90 minutes for the Insta-Pot, but I've been told that it requires less time for a stove-top pressure cooker.) check to see if it is shreddable. Cook an additional 30-40 minutes as needed. Shred with tongs and make sure meat is well mixed with the liquid when finished cooking. Serve warm on your favorite rolls. Enjoy!
FREEZER MEAL: This meal can be frozen in two different ways. Once the meat is cooked and shredded, let it cool then store it in an airtight bag. Let it thaw completely in the refrigerator prior to reheating.
{originally published 5/21/11 - recipe notes and photos updated 5/30/16}
Here are some more pulled pork recipes you might like:
Spicy Malta Pulled Pork by The Noshery
Pulled Pork Carnitas by Barefeet In The Kitchen
Dr Pepper Slow Cooker Pulled Pork by Spend with Pennies
Slow Cooker Honey Mustard Pulled Pork by Foodie with Family
Pulled Pork Taquitos with Chipotle Ranch Dipping Sauce by Iowa Girl Eats
Crock-Pot Green Chile Pulled Pork by Barefeet In The Kitchen
Pulled Pork Breakfast Wraps by Noble Pig
Bagikan
Sweet and Tangy Pulled Pork
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Oleh
fairy
