Pulled Pork Roast

One of our easiest and most favorite of meals is our Pulled Pork Roast. You can turn it into pulled pork sandwiches by adding bar-b-q sauce or anything else you like. Sometimes we will spoon my hubby, Steve’s, East Carolina Barbecue Sauce over our pulled pork sandwiches. His sauce is tangy and fantastic! On the first day, we usually like the shredded pork just the way it comes out of the crockpot served over a heaping scoop of buttered mashed potatoes! The flavor of the roast is perfect straight out of the crockpot! Almost every week or every other week, our local grocery chains will have a boneless, skinless pork roast for around $1.79 a pound! Of course it is usually a 6-8 pound hunk of roast but my hubby slices it right up. He usually keeps a 1/3 of it as a roast. Then he splits the remainder in half. With one half he makes thick sliced pork chops (4 slices) and the other half, he makes thin sliced pork chops (8-10 slices). The thick sliced pork chops are great for our Creamy Ranch Crockpot Pork and the thin porkchops are perfect for Pancit Canton or Schnitzel. We can usually get 4-5 meals from one pork roast! This roast is so easy and packed with flavor! Buttery, moist pork seasoned with tasty seasoned salt. Yum, yum, yum!

Printable Recipe: Pulled Pork Roast

Ingredients:

  • 2-3 pound boneless, skinless pork roast

  • 1 stick of butter/margarine

  • Lawry’s Seasoned Salt

Directions:

Sprinkle a good layer of Lawry’s seasoned salt on both the top and bottom of the pork. How much? Enough to coat but only create a thin layer (see photo below).

Place pork roast in the crockpot. Cut butter/margarine stick in half lengthwise. Place butter halves on the sides of the roast. Cook on high 4-6 hours or on low 6-8 hours. I like to turn my roast upside down initially. The fat melts down into yummy juices. Then I turn the roast right side up (the fat on the bottom) after 3-4 hours and what fat is left on the roast usually melts away. You know your roast is done when you do the fork test. Stick a fork in the middle and gently pull to one side. If the meat easily pulls apart/shreds, you are done! If your roast is fully cooked (145 degrees F) shredding it would literally be effortless. It should almost fall apart with just a little poke. You could always use a thermometer to ensure your roast is fully cooked. Remove the roast from juices. Shred the roast on a cutting board using 2 forks. Strain the juice left in the crockpot to remove any large chunks. Return the shredded pork to the crockpot full of juices to keep the pork moist. 

Serve pork warm. Spoon juices over pork on plate. I prefer my shredded pork roast over buttered mashed potatoes. Save leftovers by removing shredded pork from most of the juices (leave some in there to keep the pork moist). We almost always have enough leftover to make at least a second meal from our pork roast like pulled pork sandwiches!

Pulled pork sandwich with Steve’s East Carolina Barbecue Sauce! YUMMY!

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