Happy Monday! I don’t know about you, but I have been hungry all morning and have been day dreaming about the pulled pork leftovers in my fridge. (Wish I thought to bring it for lunch today!)
I mentioned last week that I would share my pulled pork recipe with you all soon, and here it is! This is such an easy and delicious weeknight dinner. I love cooking in the crock pot because not only is the meat super tender, but dinner is ready and your house will just smell delicious when you walk in the door!
I have a little baby crock pot that only holds 2-3 lbs of meat, so my portions are always a bit smaller. I recommend using a pork shoulder or pork butt for this recipe. My grocery store only had a pork roast, and to be honest, I don’t really know the difference, and this cut worked just fine.
Only 3 ingredients are needed for this! Your pork cut, your choice of barbecue sauce (I always use the best – Sweet Baby Ray’s), and pineapple juice. Start by combining the bottle of sauce and juice in a separate bowl, mixing well.
Pour a little of the sauce on the bottom of your slow cooker, add the meat, and cover with the remaining sauce mixture.
Cook on low for about 6-8 hours (or high 3-4 hours). Remove from the crock pot and shred with a fork. Return shredded meat to the slow cooker and heat on low or warm for an additional 30 minutes.
I like to serve this potato buns or, even better, over roasted and split sweet potatoes. This time I went for the buns, with a side of brussels sprouts that I threw together while the shredded meat was marinating.
To make the roasted brussels sprouts, trim off the stems, outer leaves, and quarter the brussels. Mince 4-5 cloves of garlic. On a baking sheet, mix olive oil, brussels sprouts, minced garlic, and salt & pepper. Roast at 400 degrees for 15-20 minutes, stirring frequently and watching closely to prevent over-browning.
Such a delicious and easy dinner! The full recipe is outlined here:
Crockpot Pulled pork with roasted brussels sprouts: