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Thursday, December 10, 2015

Pulled Pork in the Crock Pot

Pulled pork can be used so many ways - sandwiches, tacos, on salad...You name it.  Make this and use it however you please.


Pulled Pork in the Crock Pot
Under the pork

 Ingredients
1) 3 lbs pork shoulder
2) 1 onion -sliced
3) 2 tablespoons olive oil
4) 1/4 cup red wine vinegar
5) 1/2 cup honey
6) 2 garlic cloves - minced
7) 3 tablespoons paprika (this makes it delicious)

Directions
1) In a bowl, combine, olive oil, vinegar, honey, garlic and paprika
2) Line the bottom of the crock pot with onions
3) Place pork on top of onions.
4) Pour liquid over pork - try to cover all sides of meat
5) Cover and cook on low for 8 hours
6) Shred meat with fork and ENJOY!
Oil, vinegar and honey mixture
I leave the skin on while cooking
The skin easily peels off when done

YUMMY!!!




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15 comments:

  1. UnknownDecember 10, 2015 at 4:30 PM

    Is there a way to find out serving sizes and calorie counts for these recipes?

    ReplyDelete
    Replies
    1. UnknownDecember 16, 2015 at 3:21 PM

      Enter the ingredients list as a recipe in myfitnesspal.com. At three pounds of pork I'd start at six servings, then adjust later based on how many you actually got.

      Delete
  2. angelaDecember 12, 2015 at 6:52 PM

    Would smoked paprika work with this recipe?

    ReplyDelete
    Replies
    1. UnknownDecember 15, 2015 at 8:29 PM

      I use smoked paprika and it is delicious!

      Delete
    2. UnknownDecember 15, 2015 at 8:29 PM

      I use smoked paprika and it is delicious!

      Delete
  3. Trial girlDecember 22, 2015 at 7:36 PM

    Do you think chicken could work in place of pork?

    ReplyDelete
    Replies
    1. UnknownJanuary 1, 2016 at 5:55 AM

      I use chicken more than I use pork. I replace meats with chicken in several of my recipes :)

      Delete
    2. Donna M.January 1, 2016 at 7:02 AM

      I have used chicken thighs and a breast to do this recipe or similar more times than pork so delicious. I also have added a jar of salsa to chicken. I eat chicken but make the pork sometimes because my parents like pork. I'm not such a fan.

      Delete
  4. UnknownDecember 25, 2015 at 10:30 AM

    Please let me know if we can substitute chicken instead.

    ReplyDelete
  5. UnknownDecember 25, 2015 at 10:31 AM

    Please let me know if we can substitute chicken instead.

    ReplyDelete
    Replies
    1. Donna M.January 1, 2016 at 7:03 AM

      Yes, I use chicken thighs mostly but sometimes throw in a breast or two.

      Delete
  6. ingridJanuary 8, 2016 at 3:47 PM

    This comment has been removed by the author.

    ReplyDelete
  7. ingridJanuary 8, 2016 at 3:48 PM

    I didn't have pork shoulder or wine vinegar so I used pork loin and apple cider vinegar. I did double the recipie so I put it on low for 10hrs but it still tough. What can I do to make it moist and tender?

    ReplyDelete
    Replies
    1. Amber2980February 27, 2016 at 5:42 AM

      Pork loin is less fatty, so my guess is you over cooked it and that's why it's tough. That layer of skin that she pulls off drips fat into the pork to keep it moist. Sometimes you can find pork loin with fat and make sure that side is up when you cook it for the same reason.

      Delete
    2. Amber2980February 27, 2016 at 5:44 AM

      Pork loin is less fatty, so my guess is you over cooked it and that's why it's tough. That layer of skin that she pulls off drips fat into the pork to keep it moist. Sometimes you can find pork loin with fat and make sure that side is up when you cook it for the same reason.

      Delete