Grammy's Kitchen · Pulled Pork · Crock Pot Pulled Pork and Beef Barbecue
One of 176 pulled pork recipes we measured
It ranks #1 of 176 for gravy quality among the pulled pork recipes we compared. 10 cooks on www.thespruceeats.com rate it 3.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 176.
| this recipe | typical | |
|---|---|---|
| liquid | 35% | 0% |
| aromatics | 0% | 0% |
| acid | 7% | 0% |
| sweetener | 88% | 6% |
| salt | 0% | 0% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.6 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds beef chuck |
| 794 g | 1 1/2 to 2 pounds boneless pork (from the shoulder or butt section) |
| 544 g | 2 cups ketchup |
| 237 g | 1 cup water |
| 45 g | 3 tablespoons vinegar |
| 48 g | 3 tablespoons Worcestershire sauce |
| 53 g | 1/4 cup packed brown sugar |
| 13 g | 1 tablespoon Dijon mustard |
| 1 g | 1/2 teaspoon garlic powder |
| 3 g | 1/2 teaspoon salt (or to taste) |
| Optional: 1/2 to 1 teaspoon liquid smoke | |
| Optional: Few dashes hot sauce | |
| 702 g | 12 to 15 split sandwich buns (toasted if desired) |
Method: 5 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.