Crock Pot Pulled Pork

This recipe courtesy of The Cowboy Cook Jeff Tracy
(Serves 8)


  • 4 lbs pork (butt or shoulder)


  • 3 1/2 cups water
  • 1 1/2 cups cider vinegar
  • 1 can (28 oz) plum tomatoes
  • 1/4 cup molasses
  • 1/4 cup honey
  • 2 T tomato paste
  • 1 tablespoon garlic, chopped
  • 1 bay leaf
  • 1 tablespoon cumin
  • 1/2 teaspoon cracked pepper
  • 1/2 teaspoon red pepper flakes
  • salt to taste


  1. Prepare the barbecue sauce the day before.   In a large sauce pan, add all ingredients to a sauce pot.  Bring to a boil, reduce heat and simmer on medium low until thick, about 1 1/2 hours. 
  2. Discard bay leaf and refridgerate overnight to allow the flavors to blend.
  3. To cook pork, place in crock pot.  Use salt, pepper, onion soup mix or rub to coat pork. Cover and cook 5 1/2 to 6 hours.
  4. Remove meat and shred or chop coarsely. Strain sauce through a sieve to remove any chunky vegetables.
  5. Serve on rolls with cole slaw on top.


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