Rachel’s Pulled Pork for Fearless Friday

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Heather says:
Ivy and I are extremely busy relaxing, well relaxing as much as two people can preventing five children from drowning. Rachel of A Southern Fairytale generously agreed to take over this week’s Fearless Friday. Please stop by and thank her for her pulled pork recipe.

Rachel says:

I love to cook and one of the greatest inventions of the last century (that might be a slight exaggeration) cookingwise, is the crockpot.  I LOVE my crockpot but, with crockpots come great responsibility.. you have to get the liquid just right or it dries out, if you take the top off too many times *ahem* you lose the steamy, moistness that gives crockpot food it’s tender, loveliness.  One thing that I’ve found is that people find one recipe that works in the crockpot and they don’t vary too much, another thing, nobody cooks pork in their crockpot.  HELLO — I’m telling you, crockpots were made for making awesomely deliciously, fall-apart-tender pulled pork and if you only knew how simply you could make this savory, mouthwateringly awesome dish… you would do it tonight.

Oh WAIT!  For Fearless Friday, I am going to alleviate your fears and give you the power to make superb, Texas style, Pulled Pork that is meant for bbq buns, sliced red onions and pickles OR topping a baked potato with a bit of cheese or even wrapped up inside a hot flour tortilla.  I am making myself hungry just writing this.  would it be wrong of me to have a pulled pork potato at 9:00 in the morning? SHHHH it’ll be our little secret, K?
pulled pork sandwiches

Rachel’s Texas Style Pulled Pork

  • 1 (3 to 4lb) boneless pork shoulder roast
  • 2 Tbsp yellow mustard
  • 1/4 C Rachel’s Meat Seasoning
  • 1 bottle Miller Lite
  • 1 bottle BBQ sauce (I use HEB’s Texas BBQ Sauce because it has just the right amount of pepper and spices) (if you like it extra saucy, 2 bottles)
  • 6 to 8 shakes Worcestershire sauce
  • 8 large hamburger buns
  • *onions and pickles
  1. Mix the mustard and spices together and rub over the pork shoulder, put into a plastic bag and pour in the beer and Worcestershire sauce.
  2. Seal the bag and refrigerate overnight to marinate.
  3. First thing in the morning pour the contents of the bag into your crockpot and cook on low for 8 to 10 hours. (check at 6 hours, if you can’t handle waiting any longer) 😉
  4. Resist the urge to dive face first into the crockpot.
  5. When the roast is done, drain 95% of the liquid out of the crockpot and using a fork, pull the pork apart, it will fall apart with very little effort.
  6. Add the bbq sauce to the pork in the crockpot and stir to mix.
  7. Leave the crockpot on warm and allow the flavors of the seasoned pork and bbq sauce to combine *at this point you can add chopped onions if you want.

Serve on toasted hamburger buns with thinly sliced red onions and pickle slices, inside warm flour tortillas or on top of a baked potato.  You can also eat it straight from the fork, not that I’d do that or anything..


Heather says:

Forks, schmorks. Thank you so much for helping us out with Fearless Friday.

Tell me Home Eccers, how did you push your culinary boundaries this week?

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12 thoughts on “Rachel’s Pulled Pork for Fearless Friday”

  1. The pulled pork photo is perfect. I need to try that RSS seasoning mix. I’ll mix it up with Real Salt and give ‘er a go.

    In the Fearless department, I tried two new things: making cherry jam, and using a different kind of pectin to make jam.

    DH told me the story of how his mom’s cherry jelly never set up, so I was a little concerned that I might have similar troubles. But, I had some cherries, and I had a box of this nifty pectin I wanted to try that would supposedly set up using any kind of sweetener. Since white sugar and I have become mortal enemies, I was game.

    My daughter and I made cherry jam using Pomona’s Universal Pectin, and only 1/2 cup of honey. It set very well. It’s somewhat tart, which us girls will like find, but the guys like their jam on the sweet side. Next time I use this stuff, I want to use xylitol, as that is even more friendly to my body than stuff like honey and maple syrup.

  2. I actually was planning to make pulled pork – in the crock pot – on Thursday, but stuff came up and I’ll be doing it today (Saturday). I have my own scratch recipe which is not as sweet as the ones that use BBQ sauce.

    I linked up a post on my first experience with making queso fresco, or farm cheese. Drizzled with olive oil and dusted with seasoned salt and Penzey’s Pasta Sprinkle, that cheese disappeared so fast! I’ll be making more.

    Do realize that since this is not an aged cheese, it does not behave like one in cooking (no strings). Also, if you like Ricotta or Chevre (goat cheese), you will like this.

  3. I’ve done a variation of this many times. The temptation to dive face first into the crockpot is very hard to resist. It’s a great smell to come home to after a long day at work.

  4. Wow..this looks really good. Pulled Pork is literally one of my most favorite things in the world. I think we will try this tonight..Very excited! great advise..

  5. Tried this the other week… actually wish I hadn’t have used the BBQ sauce. The reason this realization came to me was that when I pulled out the liquid I put it in a jar thinking it might be useful (after having skimmed the fat), could use it to cook up some beans or something. At some point I had the presence of mind (or lack there of) to stick my finger in and taste it… all I could think was “holy crap this tastes awesome!” I should have reduced this stuff (simmering in a wide pan) and put it back in with the pork, and served the BBQ sauce on the side…


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