That's pretty much the same reason I eat pulled pork every week. It used to be relegated to the occasional party or festival, but once I figured out how to make it in the crockpot, my instant gratification kicked in and now it's a weekly staple.
I'm kind of obsessed with pulled pork recipes, and constantly shifting my favorites around on the proverbial podium. But I have to say -- this is hands-down my best pulled pork recipe since last year's pulled porkgasm.
- 1-2 lbs. pork loin (I used boneless)
- 1 1/4 cup apple juice (we like Mott's Natural)
- 1/4 cup white wine vinegar
- 1 Tbsp Papa Joe's salt (or a mix of sea salt, black pepper, and garlic powder)
- 1 Tbsp brown sugar
- 1 Tbsp Weber Kick'n Chicken spice mix
- 1 Tbsp Worcestershire sauce
- 1 Tbsp minced garlic
Mix everything but the pork in a bowl. Dunk the pork loin in the bowl to coat it, then dump everything in the slow cooker and cook on LOW for 8-9 hours.
You can do the usual tricks to make it extra juicy (marinate it ahead of time, brown the outside of the pork to seal in the juices) but trust me when I say it is not necessary. The mixture just seeps into the pork like magic and makes it crumble -- it literally took me four stabs of a fork to shred the entire roast.
Hubby dressed it up with a slice of muenster and a fresh Jersey tomato on the bakery multigrain from Shop-Rite which is possibly the best grocery-store bread ever.