‘Pretty Freaking Awesome’ Pulled Pork (Crock Pot)

I can still picture my grandfather, apron smeared with barbecue sauce, proudly presenting a mountain of pulled pork at our annual family picnic. The smoky aroma, the tender shreds of meat glistening under the summer sun, the slightly sweet and tangy sauce – it was pure magic. He never shared his exact recipe, claiming it was a “family secret,” but this slow-cooked version, tweaked and perfected over the years, comes darn close to capturing that same nostalgic flavor and warmth. It’s the kind of dish that brings people together, sparks conversations, and leaves everyone reaching for seconds (and maybe thirds!).

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 14-16 hours
• Total Time: 14 hours 20 minutes – 16 hours 20 minutes
• Servings: 6
• Dietary Type: Varies based on BBQ sauce used, generally gluten-free and dairy-free

Ingredients

• 3 – 4 lbs pork butt
• 2 large onions
• 1 cup ginger ale
• 16 ounces barbecue sauce (I recommend a blend – 4 oz Famous Dave’s Texas Pit for smokiness and 12 oz Zarda’s Original for sweetness, but feel free to use your favorites)

For the Rub:

• 1 tablespoon light brown sugar
• 1 tablespoon sugar
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 teaspoon dry mustard
• ¼ teaspoon cayenne

Equipment Needed

• Crock Pot / Slow Cooker
• Large bowl
• Knife
• Cutting board
• Gloves (optional, but recommended for pulling the pork)
• Fork

Instructions

1. Prepare the Rub: In a large bowl, combine the light brown sugar, sugar, paprika, salt, pepper, dry mustard, and cayenne. Mix thoroughly until well combined.

2. Apply the Rub: Generously apply the rub all over the pork butt, ensuring every surface is coated.

3. Refrigerate: Cover the pork butt tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This allows the flavors to penetrate the meat.

4. Prepare the Onions: Slice one of the onions into thick slices.

5. Layer the Crock Pot: Place the sliced onions in the bottom of the crock pot. This will act as a rack, preventing the pork from sticking and adding flavor.

6. Add the Pork: Place the rubbed pork butt on top of the onions in the crock pot.

7. Top with Onions: Slice the remaining onion and cover the pork butt with the slices.

8. Pour in Ginger Ale: Pour the ginger ale over the pork butt and onions.

9. Slow Cook: Cover the crock pot and cook on LOW for approximately 12 hours. It is recommended to turn the pork butt once or twice during cooking to ensure even cooking and flavor distribution. This is not strictly necessary but does improve the overall result.

10. Remove and Strain: Carefully remove the pork butt from the crock pot. Strain the onions and liquid, reserving the onions and ¼ to ½ cup of the liquid. Discard the rest of the liquid or save for another use (it can be used as a flavorful broth).

11. Shred the Pork: Using latex gloves (recommended, as the meat will be hot), pull the pork apart by hand. Discard any remaining fat, bones, or skin. Most of the fat should have rendered during the long cooking process.

12. Add Liquid: Return the pulled pork to the crock pot. Depending on how dry the pork is, add ¼ to ½ cup of the reserved liquid to keep the pork moist.

13. Chop and Add Onions: Chop the reserved onions into small pieces and add them back to the crock pot with the pulled pork.

14. Stir in BBQ Sauce: Stir in the barbecue sauce, ensuring the pulled pork is evenly coated.

15. Final Cook: Cover the crock pot and continue to cook on LOW for another 2-4 hours, allowing the flavors to meld together.

16. Serve: Serve the pulled pork on hamburger buns, topped with extra barbecue sauce, coleslaw, and sliced pickles.

Expert Tips & Tricks

• Spice it Up: For a spicier kick, add a pinch of chili flakes to the rub or use a spicy barbecue sauce.
• Smoked Paprika: Substitute regular paprika with smoked paprika in the rub for a deeper, smoky flavor.
• Pork Shoulder vs. Pork Butt: While the recipe calls for pork butt, which is actually part of the shoulder, you can also use the blade roast portion of the pork shoulder. Both cuts work well in a slow cooker due to their high fat content, which keeps the meat moist during the long cooking process.
• Make Ahead: The rub can be made several days in advance and stored in an airtight container. You can also rub the pork butt and keep it refrigerated for up to 24 hours before cooking. This allows the flavors to meld even further.
• Doneness: The pork is done when it easily shreds with a fork. If it is not shredding easily, continue cooking for another hour and check again.
• Liquid Level: If you find the pulled pork is too dry after shredding, add a little more barbecue sauce or even a splash of apple cider vinegar for a tangy flavor. If it’s too wet, cook uncovered for the last hour to allow some of the liquid to evaporate.

Serving & Storage Suggestions

This ‘Pretty Freaking Awesome’ Pulled Pork is best served hot on toasted hamburger buns, piled high with creamy coleslaw and tangy pickles. It’s also fantastic in tacos, quesadillas, or even on top of nachos.

Leftovers:

• Refrigerator: Store leftover pulled pork in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze the pulled pork in a freezer-safe bag or container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

• Microwave: Reheat individual portions in the microwave until heated through.
• Stovetop: Reheat larger quantities in a saucepan over medium heat, adding a splash of water or broth if needed to prevent drying out.
• Oven: Reheat in a covered baking dish in a preheated oven at 325°F (160°C) until heated through.

Nutritional Information

Note: Nutritional information is an estimate and will vary depending on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	685 kcal	34%
Total Fat	36g	55%
Saturated Fat	12g	60%
Cholesterol	150mg	50%
Sodium	2013mg	84%
Total Carbohydrate	44g	15%
Dietary Fiber	2g	8%
Sugars	32g	N/A
Protein	43g	86%

Variations & Substitutions

• Spicy Pulled Pork: Add a finely chopped jalapeño pepper to the onions in the crock pot for a spicy kick.
• Hawaiian Pulled Pork: Substitute the ginger ale with pineapple juice and add a tablespoon of soy sauce to the rub for a tropical twist.
• Vinegar-Based Pulled Pork: Omit the barbecue sauce and use a vinegar-based sauce for a tangier flavor. Combine apple cider vinegar, brown sugar, red pepper flakes, and your favorite spices for a delicious alternative.
• Keto-Friendly Pulled Pork: Use a sugar-free barbecue sauce and substitute the ginger ale with diet ginger ale or chicken broth to reduce the carbohydrate content.
• Different Rub: Experiment with different spice blends for the rub. Try adding cumin, chili powder, or garlic powder for different flavor profiles.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork butt (shoulder) is recommended due to its fat content, you can use a pork loin roast. However, pork loin is leaner and may result in drier pulled pork. Reduce the cooking time and monitor closely.

Q: Can I cook this on high instead of low?
A: Cooking on high will significantly reduce the cooking time, but the pork may not be as tender. If you must cook on high, reduce the cooking time to 6-8 hours and check for doneness frequently.

Q: Can I skip the refrigeration step after applying the rub?
A: Refrigerating the pork allows the rub to penetrate the meat, resulting in a more flavorful end product. While you can skip this step, it is highly recommended for optimal flavor.

Q: What if I don’t have ginger ale?
A: You can substitute ginger ale with apple juice, chicken broth, or even water. However, the ginger ale adds a subtle sweetness and tanginess that enhances the flavor.

Q: How do I prevent the pulled pork from drying out?
A: Ensure there is enough liquid in the crock pot during cooking. If the pork starts to dry out, add a little more broth or water. Also, avoid overcooking the pork.

Final Thoughts

This “Pretty Freaking Awesome” Pulled Pork is more than just a recipe; it’s an invitation to gather around the table, share stories, and create lasting memories. Don’t be afraid to experiment with different barbecue sauces and seasonings to find your own perfect combination. I encourage you to try this recipe and share your feedback. Serve it with your favorite sides – potato salad, baked beans, or even just a simple green salad – and enjoy the deliciousness!