Grammy's Kitchen · Pulled Pork · Slow Cooker Pulled Pork Barbecue
One of 176 pulled pork recipes we measured
It ranks #1 of 176 for gravy quality among the pulled pork recipes we compared. 101 cooks on www.thespruceeats.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 176.
| this recipe | typical | |
|---|---|---|
| liquid | 26% | 0% |
| aromatics | 25% | 0% |
| sweetener | 25% | 6% |
| salt | 0% | 0% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 450 g | 3 onions, 2 sliced, 1 finely chopped, divided |
| 1814 g | 4 pounds pork roast (boneless pork shoulder, fresh picnic, or Boston butt) |
| Salt, to taste | |
| Freshly ground black pepper, to taste | |
| 473 g | 2 cups water |
| 454 g | 1 (16-ounce) bottle barbecue sauce |
| 2 g | 1 teaspoon crushed red pepper flakes, optional |
| 2 drops of liquid smoke, optional | |
| 3 or 4 whole cloves, optional |
Method: 9 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“A couple of tips. You can cut the roast in chunks before putting it in the crock pot. Cutting it up also makes it easier to brown the meat in a skillet. (Optional)Second, after the meat is fully cooked, you can crisp it up Carnitas style by spreading the shred” — a cook