A lot of people think that pulled pork is something hard to make or that only a seasoned grill master can make it. Not true! Crock pot pulled pork is one of the simplest recipes out there and just requires a little sitting time. That’s it. Skip the store bought option and try this great recipe with our one of a kind Hickory Bourbon Sauce.
- Preparation: 5-7 minutes
- Cook Time 3.5 hours
- 10-12 servings:
- 1 Two to Three lb chuck roast
- For 3+ lb roasts feel free to increase quantities of ingredients
- 1 large onions
- 1 Tablespoon olive oil
- 1 28-ounce can whole tomatoes
- 1 400g bottle of Triple Crown Original or Cayenne Sauce
- Sea-salt and ground black pepper + any other favorite flavors (we love our garlic)
- 10-12 sandwich or hamburger buns
Cookware & Utensils Needed
- One large mixing Pot
- Slotted or non-slotted mixing spoon
- Fork & knife
Step 1: Create the cooking sauce In large pot, simmer olive oil on low to medium heat. Add onion and cook for 5-7 minutes or until the onion is lightened. Mix tomatoes and barbecue sauce, into the large pot, crushing the tomatoes as you mix. Turn heat up to medium and allow the sauce to cook for 10 minutes (15 minutes on a lower heat)
Step 2: Cooking the meat: After letting the sauce cook, add the beef roast into the pot; simmer the meat on low for 3 hours, covered. After the 3 hours the meat should be tender and easy to pull apart. Stir / flip occasionally.
Step 3: Pull meat: Remove the meat from the pot. Use a fork and knife to separate the roast into smaller serving. Meat should be tender and easy to separate, if not, replace top and increase cook time.
Step 4: Cut down aqueous state of sauce: With the top still off, increase the heat level to med-high and allow the sauce to boil out some of its water, sauce is ready when thickened to taste
Step 5: Replace meat to sauce: Replace meat into your now thickened sauce. If outside of meet has cooled, replace and place on low until warm/hot
Step 6: Flavor with your choice of salt, pepper or favorite spice