Pulled Pork – I would like to say that first of all, there are a lot of really super simple recipes out there to make this that are basically something like – put the pork in the croc-pot, cover in ginger ale or root beer and cook. This is not that that kind of recipe. Don’t let the long ingredient list scare you though. You can have this cooking in ten minutes or so, it’s mostly just measuring out of your spice jars :D! The extra few minutes is well worth the end result. Then you can plan to spend another half hour or so the next day making the sauce and shredding the meat. You can also purchase your sauce, but I think you’ll be happy if you give this a try – it’s Bar B Q sauce not rocket science, plus, you can make some adjustments when you’re the cook and make it “your own”. Also, there are two long ingredient lists, but both lists have mostly the same ingredients so it’s not as much as you think. The other thing is, I serve this on buns topped with coleslaw and cheddar cheese. It’s so very good. Give it a try if you’ve never had it. Otherwise, you can serve your coleslaw (recipe coming soon) on the side. I also love this with fried apples (recipe coming soon), and mac & cheese. It’s all good :)! Happy Cooking!
Ingredients (set 1, for in the croc – pot)
1 teaspoon chili powder
1/2 teaspoon mustard powder
1/2 teaspoon cumin
1/8 teaspoon smoked sea salt
1 teaspoon Kosher Salt
1/8 teaspoon allspice
1/4 teaspoon chili flakes
1 Tablespoon brown sugar
1 Tablespoon fresh ginger, shredded or minced 
1 teaspoon worcestershire sauce
2 onions, sliced 1/4 inch thick
5 garlic cloves, peeled
1/4 cup apple cidar vinegar
1/4 cup white wine
3-4 pounds pork loin, cut into 4 or 5 pieces (you can also use shoulder or butt for this)
Instructions
1. Slice your onions and set them to the side.
2. In a small bowl mix your chili powder, mustard powder, cumin, smoked sea salt, Kosher salt, allspice, and chili flakes. Add the brown sugar, fresh ginger, worcestershire, white wine and apple cidar vinegar 
3. Put a layer of onions on the bottom of your croc-pot.
4. Place your pork loin on top of the onions.
5. Pour the spice/liquid mixture on top and add water until the pork is almost covered.
6. Add the garlic cloves and the rest of the onions.
7. Put it on high heat until it reaches 140°F (for safety reasons, then lower the heat to low).
8. Allow this to cook for 8-12 hours (I did mine overnight and part of the morning, 11 hours).
9. Remove the meat from the pot and place it on a sheet pan to cool for a few minutes. Then place it in the refrigerator to cool enough so that you can handle it.
10. Strain the liquid reserving the liquid and the onions, put the onions in the refrigerator for later. *see note
11. Put the liquid in a pot, skim the fat off of the top and place it on high heat to reduce it to one cup. *see note
12. Shred your meat while your liquid is reducing.
13. Remove the liquid from the stove and put it to the side. 
14. Now, we have some more measuring to do – mix all of the following ingredients into a small bowl.
*note about step 10- The last time I made this, I chopped the onions and added them back into the croc-pot along with the sauce which follows. I liked it better this way.
*note about step 11- The last time I made this, I reduced my liquid to about 2 1/2 cups and didn’t add any water later on (step 3 below). I liked it better this way.
Ingredients for the Sauce
2 cups ketchup
1 Tablespoon chili powder
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon worcestershire
1/8 teaspoon smoked sea salt
1 Tablespoon honey 
1 teaspoon Kosher Salt (if the liquid you reduced is salty, put less salt here)
1 Tablespoon apple cidar vinegar
1/2 teaspoon chili flakes
1/2 teaspoon black pepper
1 Tablespoon brown sugar
*As a side note, this is how I make most of my BBQ sauces except that I sometimes also add 1 teaspoon Hungarian Paprika, and 1 Tablespoon of garlic powder. I don’t feel these are necessary in this recipe because of the fresh garlic and the smoked sea salt
Instructions 
1. Use a small mixing bowl and just go down the ingredient list (list 2 for the sauce), put everything in the bowl and stir it.
Now……..
1. I put this sauce, the reduced liquid, and the pork back into the croc-pot.
2. Stir it around really well.
3. Add 1-1 1/2 cups water (I swish my water around in the container I made the sauce in as well as the one the reduced liquid was in just to get the residual flavors but, you don’t have to do this).
4. Put the croc-pot on high, just until it’s hot and then reduce the heat to low and allow this to cook for 1-2 hours, make sure you stir it occasionally and check to make sure it’s not drying out. When you’re ready to eat, it’s ready for you. Oh, spicy mustard is really tasty on the sandwiches too! I don’t put it on them, but I put a little pile on the side so I can have some with and some without. :D – Yum!
*The next day (when it’s a little less wet), you can make “pre-made” sandwiches to freeze. These are great for me because then my son can just grab one out of the freezer when he’s “so starving mom” and microwave it for like a minute. I put them in individual sandwich freezer bags and then put all the little bags into a gallon baggie so they’re not floating around my freezer all over the place. Just don’t put the coleslaw on them before you freeze them, it does not freeze well!
Please enjoy this how-to video!
Hi :), my name's Alicia!
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