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Do you want an amazingly simple dinner for your family that takes very little time and can last for several meals? This pulled pork recipe is amazing, and you can use your favorite BBQ sauce. I love to make this recipe and freeze half of it to eat later (with my husband and toddler, this can feed us for two meals with just half of what is cooked).
To save money, I look for sales at local stores for pork loin long before I decide to make the meal. All you have to do is throw the uncooked pork in the freezer and defrost before cooking (if it’s still a little frozen, just add a little time in your crockpot). This is how I learned that substituting onion powder for a fresh onion (shown below) tastes about the same – I had the pork but no onion!
When Jimmy was about 1-year-old, he was a very picky eater. But I put this pulled pork in front of him, and he would eat almost as much as I would give him. So, I froze individual serving amounts in a silicone ice tray (then moved into a freezer bag), and just grabbed a cube to defrost in the fridge the night before eating – lunch for weeks!
I also made this for a Hawaiian themed birthday party, and the guests went crazy for it. I love that you can add as much BBQ sauce to the Crockpot as you like, then place the remainder on the table for everyone to add extra to their taste.
Enjoy and let me know what you think!
BBQ Pulled Pork
A delicious and easy Crockpot meal that you can freeze leftovers for later!
For a gluten free meal, just make sure to find gluten free BBQ sauce.
- 2-4 Lbs Pork loin Cut the loin in half if you are using a larger portion
- 1/2 Onion, sliced Substitute onion powder if you don't have an onion
- 1 Tblsp Paprika
- 1 Tsp Black pepper
- 1 Tsp Salt
- 2 Garlic cloves Use about a tblsp of jarred minced garlic if that's what you have on hand
- 1/2 16oz bottle of BBQ sauce Save the remainder for serving
- 1/2 Cup Water
- Bread or buns of choice for serving Gluten free if preferred
Place the pork loin with fat side up in the Crockpot, then add all the other ingredients on top (order unimportant)
Cook on low/medium for 6 hours or low for 8-10 hours (for a larger cut of meat, say 4 lbs, I cooked it for 4 hours on high then 4-6 hours on low)
Once the pork is cooked, place it on a plate or cutting board and pull the pork apart (you can use two forks, one to hold the meat in place and the other to shred the pork).
Serve hot on your choice of bread or bun (gluten free if preferred).
If you would like to freeze leftovers, just wait for the pork to fully cool. Then, place the pork in a freezer safe container (I just use a freezer ziplock bag) and place in the freezer. The time the frozen leftovers will take to defrost depends on the quantity. I usually plan to place the leftovers in the fridge to defrost at least a day ahead of time (then reheat on the stove).
I am missing an after picture of this served on bread because we used what we had on hand (which wasn’t picture worthy, even for someone not intending to show it on Pinterest, lol).