There’s something that can be said for a meal that takes minimal effort but maximizes taste and flavor. While this recipe takes 8 hours to cook, that time is easily managed with the use of a slow cooker or crockpot.
This recipe began as an idea for how to create an amazing pulled pork without barbecue sauce and accounting for Isabelle’s allergies. Most recipes include using a barbecue sauce to cook the pork in, but to be honest, this method never has the desired effect. It makes the pork flavor too overshadowed and the barbeque sauce change from a liquid to a solid that doesn’t quite manage the flavors as well when in the pork.
Our recipe, however, has used other ingredients to compliment the pork’s natural flavors and enhance them rather than overtake them. There was quite a bit of work that went into this and Peter’s dad managed to create a fine base to the pork that created what it is today. He couldn’t find a recipe that worked for Isabelle, so he opted to make his own knowing some of the intricacies of pork.
The first time we tasted the pork, we realized that we were onto something special. Some minor changes have taken place to make this recipe the best that it can be, but we are sitting on a gold mine of great tasting meat.
We have, for a long time, used this recipe as a way to treat ourselves and to fill our freezer with delicious, pre-made food. Unlike most foods, when this gets frozen, upon cooking it once again it tastes almost brand new. It makes this recipe our go to when we’d like to stock our freezer with food we know that we will eat and that will taste good, too.
Often times, we find ourselves heading to the grocery story when there’s a big sporting event or large grilling weekend coming up. This is when the pork butt tends to get put on sale and is the best available time to buy it.
There was a time when Isabelle was living in a small apartment. That was when we started making this pulled pork recipe. The memories and experiences we have had making this pork since have been many and great. From the many times we tag teamed the preliminary rubbing and marinating of the pork the night before to the many times that we have shared our delicious food with friends and family of all types. Still, nothing will beat the way that her small apartment used to fill with the smells of cooking pork that would bring together flavors that left us salivating throughout the day as we impatiently waited for dinner as the slow cooker’s timer went down minute by minute.
This is the recipe to show of to all of your friends. The simplicity and ease of it make it worthwhile and it still manages to taste amazing. Plus, depending on the size of those feasting on it, there will be plenty leftover for future meals which can never be a bad thing with this pork.
The downside to many would perhaps be that it is not vegan (although we will show you a vegan version of this recipe soon). But, to many more, especially those with celiac disease, this could be a great meal to plan as it is gluten free and made with all-natural ingredients. Though we do recommend finding a BBQ Sauce to go with it. We happen to make our owndue to Isabelle’s allergies, but there are many out there to choose from.
Make this pork and we promise that you’ll be on your way to showing the world that you really do know how to cook.
The Pulled Pork
- 1 Pork Butt (4-6 lbs)
- 1 Large Sweet Onion Chopped Up
- 6 Cloves of Garlic, minced
- ¾ Cup of Brown Sugar
- ¾ Cup of Apple Cider Vinegar
- ¾ Cup of Apple Juice
- 1 tsp of Cayenne Pepper (more if you want it spicier)
- 1 tsp of Paprika
- ½ tsp of Salt
- 1 tsp of Pepper
DIRECTIONS
- Spread spices and brown sugar over meat
- Pour apple cider vinegar and apple juice over meat; let marinate overnight
- After marinating, make sure spice are still intact over meat
- Pour marinade over onions and garlic in slow cooker, then place pork inside
- Cook on low for 8 hours in slow cooker
- Upon being cooked, pull the pork apart with two forks and put back in marinade
- Serve
BBQ Sauce (Optional)
If you’re like us and want to make your own barbecue sauce, here’s how we make one that’s quick, easy, and goes with just about everything. This is one of Peter’s family recipes that’s been passed down for generations, which we only slightly adapt to suit Isabelle’s allergies.
- 1 Cup ketchup (we use the Hellman’s honey-sweetened ketchup)
- 1 Cup dark brown sugar
- 1 tsp. garlic powder
- 1 tsp. onion powder
- Cayenne pepper (to taste)
- 2 tbsp. apple cider vinegar (can adjust to taste)
- ½ tsp. black pepper
DIRECTIONS
- Heat a saucepan on low-medium and add the ketchup
- Add the brown sugar when the ketchup is heated and whisk it in
- Add all spices and the vinegar
- Taste to adjust vinegar and cayenne
- Take off the heat and serve