Pulled Pork

Pulled Pork

Could this be any easier or yummier? Uh....nope. (and pretty dang cheap too, to feed a crowd). I'll write this recipe for a crock pot, but you can also do this in a dutch oven when camping. I've also supersized this and made it for 50 people in a catering setting, I used a big portable turkey oven. Makes a great casual meal served with baked beans, chips, and potato salad.


One pork roast, however large you want, depending on how many people you are feeding

2-liter bottle of either root beer or dr pepper (store brands are ok)

One onion, quartered (optional...ok if you don't have one)

1-2 bottles of barbeque sauce (I use Famous Dave's or Sweet Baby Ray's. Kraft is ok too)


Place the pork roast in the crock pot along with the onion. Pour the pop in over the roast until it's well covered, about an inch over the roast. You may or may not use all the pop, depending on the roast size.

Put the lid on and cook on low for 8-12 hours...meaning, it will be cooked through and acceptable at 8 hours, fall apart delicious at 10 hours, and still good at 12 hours if you get delayed at work :)

Pull the meat out and discard the liquid (pop). You can keep the onions if you want, but I usually throw them out too. Pull the meat apart with a fork and shred it. Return to the still-warm crock pot. Add 1-2 bottles of barbecue sauce, to your desired consistency.

Cook on low until warmed through (30 mins to an hour), stirring occasionally.

Serve on warmed sandwich buns.


TIPS: Tips for this recipe...if you have a lower quality bbq sauce like Kraft, you can use things to season it up like cayenne, jalapenos, brown sugar, and honey to taste.

I fry the sandwich/hamburger buns for this recipe (and all hamburgers that I serve) with margarine and garlic. Spread margarine on the bread and sprinkle with garlic salt and fry buttered side down for a few minutes in a frying pan until toasted and golden.