Slow Cooker Pulled Pork

Pulled Pork with Gluten-free Gigi's Carolina Style BBQ Sauce

It’s funny living out in the South/MidWest.  Barbeque means something different to people out here than it does to me.   I had to stop using “barbeque” to mean grilling because friends would expect I was talking about ribs slathered with tangy sauce.

It wasn’t until recently that I actually started making my own pulled pork.  I’m not a pork fan since at family parties that was all we had.  All weekend.  Pork 101 ways.  I’m trying to make it a little more now.  With having leftover sauce of Gigi’s (Carolina Style) I needed a way to use it up and pulled pork was a great way to do it.

I made this several times before I finally felt like I hit a jackpot.  It was tender, moist, easy to pull, and took little time to prep.  Something I liked and wanted more of given I don’t like pork much.  The only other pork dish I actually crave is kalua pig.

In my kitchen, there are no rules about what gets served with pulled pork.  In the picture for this particular serving of pork, I made mashed potatoes and heated up leftover veggies from the two previous dinners.  Last night, when I served leftover pulled pork (I had it stored in the freezer), it was with raw veggies and my gluten-free macaroni salad.  You can serve it on a bun (gluten-free or not) if you like your pulled pork that way.  Chaz doesn’t really care for his pulled pork on a bun, so I’ve been serving it without.  He does like sliced dill pickles with it, which I did include last night.  It gives the pork and sauce a little more tang.

Slow Cooker Pulled Pork

Pork roast (shoulder or rump), size appropriate to your family

salt

cayenne

grapeseed oil or other oil

barbeque sauce

Grease your slow cooker with the oil.  Place roast in the cooker and add salt and cayenne to taste.  Rub the seasoning into the roast, covering the entire roast.  Set slow cooker on low and cook for 8 hours, or high for 4 hours.  If the roast is done before you are ready to serve, turn the slow cooker to warm.  Use two forks to shred the pork before serving.  Top with your favorite barbeque sauce on the plate.  If your roast had a bone in it, save it for making broth later.