Photo: National Pork Board
A go-to pulled pork recipe is great to have in your repertoire. Plus, your slow cooker makes it super easy to cook anytime—on the weekend, while you’re at work, or working from home. Whether you’re hosting a get-together and need an easy meal or looking for a recipe that will generate leftovers for several days, pulled pork is a great solution. This recipe, courtesy of the National Pork Board, works well for sandwiches mixed with homemade or bottled barbecue sauce, as a base for tacos with your favorite fixings, and atop the BBQ Pulled Pork Pizza recipe below.
Perfect Pulled Pork
Makes 16 to 20 Servings
1½ teaspoons smoked paprika
2 teaspoons black pepper
1 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon salt
1 (5-pound) boneless blade pork roast
1 cup water
- Combine all the seasonings in a small bowl. Rub seasoning mixture evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours, or until pork is very tender.
- Remove pork to a large cutting board or platter and let rest for 10 to 15 minutes. Pull, slice or chop to serve.
For Sandwiches:
Serve in buns with your favorite homemade or bottled barbecue sauce and nothing could be simpler. Serve with baked beans, coleslaw and potato chips.
Photo: National Pork Board
BBQ Pulled Pork Pizza
Makes 3 to 4 Servings
Switch up the usual pizza night and top the pie with barbecue sauce and Perfect Pulled Pork. For a quick meal, you can use your favorite store-bought pizza dough (you’ll need about ¾ pound) or a ready-made pizza crust.
Toppings
¼ cup barbecue sauce, purchased or homemade
½ cup shredded cheese, smoked Gouda or smoked
mozzarella, mozzarella or Monterey Jack
6 ounces cooked pulled pork (see recipe above)
3 scallions, cut into 1-inch pieces
- Heat the oven, along with a pizza stone if you have one, to 500°F, or the temperature specified for your packaged dough or ready-made crust.
- On a lightly floured surface, roll or stretch dough out to a 12- to 14-inch round. Transfer the dough to a pizza pan or a flour- or cornmeal-dusted pizza paddle. Top with the barbecue sauce, cheese, pork and scallions. Transfer the pizza to the oven and bake until golden and crisp, about 10 to 12 minutes, depending on crust of choice. Cut into wedges and serve.
Cook’s Note: To vary the pizza, try it with different cheeses, or try adding thinly sliced red onion or chopped fresh cilantro.
Nutrition info (Per Serving):
• Pulled Pork Sandwiches: Calories 210; Fat 10g (Sat. 3g); Chol 95mg; Sodium 170mg; Carb 1g; Fiber 0g; Protein 28g
• BBQ Pulled Pork Pizza: (Could Vary Per Crust Used): Calories 400; Fat 10g (Sat. 3g); Chol 40mg; Sodium 1090mg; Fiber 2g; Protein 22g
