I know I’ve posted pulled pork recipes before, but tonight we had the moistest, most tender crock pot pulled pork I’ve ever made. It’s the first time I’ve started the process the night before we were planning to eat the pork—I know many people do that already, maybe I’m just a little behind the times! I purchased the biggest pork butt roast (which is actually a shoulder roast with a nice layer of fat) I could get to fit in my crock pot, 7 1/2 pounds. I’ll use the leftovers for other meals throughout the week.
- pork butt roast - 7 1/2 pounds (make sure it will fit in your crock pot)
- water - 1 cup
- onion - 1, sliced
- liquid smoke - 1 tsp
- sea salt - to taste
- freshly ground black pepper - to taste
- Season pork generously with salt and pepper on all sides.
- Place pork roast in the crock pot with the fat side up.
- Scatter onions over pork.
- Combine water and liquid smoke, if using. Pour liquid into crock pot.
- In the evening, start the crock pot and cook on low for 12 hours. My crock pot only goes up to 10 hours, so I reset it in the morning to add the additional time.
NOTE: If you use a smaller pork roast, adjust your cook time down accordingly.
- Turn the crock pot off. Let pork cool slightly, then transfer covered crock pot dish into the refrigerator. Alternatively, remove the pork from the crock pot and wrap it tightly in foil, then place it in the refrigerator for the day. Reserve some of the juices to use during rewarming.
- Prior to eating, discard bones and fat.
NOTE: It should be really easy to lift off the layer of fat with your fingers and pick through the rest of the bones and chunks of fat.
- Transfer pork chunks to a large bowl and use your hands or two forks to shred the pork. Add a little of the reserved juices, if desired. Rewarm in the microwave or over low heat on the stovetop.
- Serve with pureed butternut squash, caramelized onions, and bacon honey mustard sauce. Use leftovers for pulled pork tostadas or enjoy with your favorite paleo BBQ sauce.