My husbands birthday was yesterday. Usually he’s a “make me a gooey, cheesy homemade lasagna” kind of guy, but since we’ve started eating clean, he opted for BBQ pulled pork.
This worked out so perfectly because I had already had a 5 1/2 lb pork shoulder butt just waiting to be pulled!!
Now, I don’t know about you guys, but my favorite way to make pulled pork is in the crock pot. In the past I’ve smothered the butt with store bought BBQ sauce which is full of nasty ingredients and tons of sugar. But not this time.
I’ve been dabbling in sauces as of late and this BBQ sauce does not disappoint. A bit tangy, but we love it like that. When heating your sauce, make sure you taste it after the 10 min. Add a date or two to sweeten it up if you need it sweeter, or keep it as is. Remember once its been cooked on the stove and then cooked in the crockpot, the flavors will change a bit.
So without further ado, let’s get to how you make it!
- -pork shoulder butt (size of choice. 5 1/2 lbs gives my family of 7 leftovers)
- -1 yellow onion
- -homemade BBQ sauce
- - 1 cup balsamic vinegar
- - 1 1/2 tbl Dijon mustard
- - 1/4 cup tomato paste
- - 1 1/2 tsp dried minced onion
- -OPTIONAL: 2 dates (this will sweeten it up a bit)
- To make sauce, place all ingredients into a sauce pan and let simmer for 10 minutes
- Slice onion and place on bottom of crockpot.
- Place pork shoulder on top and pour BBQ sauce over top.
- Put lid on top and cook on low for 6-8 hours.
- About an hour before you will serve take the butt out and shred it.
- Put back in crockpot, stir, and keep warm until you are ready to serve.
To make it easier to "pull" you can cut the shoulder into 2-3 inch chunks.