So I finally perfected my crockpot pulled pork today. It finally tastes the way I want it to! Actually, it could use a *tiny* bit of tweaking, but my husband has pronounced it “perfect,” so here’s what I did:
Get 2 of the smaller pork tenderloins (you could probably also do this with a shoulder or a butt roast). In any case, it was about 8-9 bucks worth of meat. Mmm. Meat. Rub them with BBQ seasoning (I used Stubbs). Stick them back in the fridge (wrapped in plastic wrap) for a couple of hours or overnight.
Thinly slice one medium yellow onion, and cover the bottom of the crockpot with it. Place the pork on top of the onion. In a bowl, combine:
4 cups beef broth
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 can (1 and 1/2 cups) Coca Cola – never put soda in my BBQ before!Turned out good!
1/2 cups ketchup
1/4 cup Woody’s Cook-in sauce (barbeque concentrate)
Black pepper to taste
Mix well, then pour over meat. Cook everything in crockpot: I did mine on high for 4 hrs, then low for about 3-4 hours.
When you take the meat out of the pot, it should fall apart. Put the meat in a dish, and shred with two forks. Pour the leftover liquid into a saucepan. Bring it up to a boil and whisk in around 3 Tbsp of flour, then reduce about 1/3 to 1/2 depending on how thick you like your sauce. It didn’t take long: maybe 3-5 mins? Let it cool a little to where it starts to thicken, and gets cool enough to taste. See if you need to adjust the seasoning. We didn’t adjust ours, although I might next time.
Serve on buns with as much or as little sauce as you choose. This makes a lot. We have a whole jar of sauce and a lot of meat left over, so you could feed a pretty good sized crowd with this one.