Crockpot Pulled Pork

An Easy Dish that Should be in Any College Student’s Repertoire

Pulled pork tastes delicious hot or cold, over rice or in between buns, or over ramen or with a side of sunomono. The best part about making pulled pork is that it uses the crock pot and Dr. Pepper. For any college student, the crock pot should be your best friend. Why? Because it is soooooooooo easy to cook with (the 10 zeroes represent the easiness rating). All you have to do is dump your meat and seasonings into the pot, flip the on switch, and come back in 10 hours to enjoy a hot meal. This means no sitting over a hot stove AND leftovers. What could possibly be better?

Currently, I am borrowing my crock pot from a friend, but I love this little gem because it is personal sized. In NYC this is a BIG deal because there is not space here. It is 1 1/2 quarts and made by Home Cookin’. But if you don’t have a personal sized crockpot, that is perfectly okay because then you can fill it with MORE meat, invite MORE friends over, and have MORE leftovers.

In order to make pulled pork you will also need 2-3 pounds of pork butt. Grocery stores, such as Whole Foods, sell pork butt under the name pork shoulder. The butcher explained that pork butt actually comes from the thicker fattier section of the shoulder hence the name butt. 

To start, cut the pork into quarters and coat each piece with Lawry’s Seasoned Salt. Set the meat to the side.

Cut a red onion (yellow or white works too) into strips. Layer half of them into the bottom of the pot.

Next place the meat into the pot and put the chili powder, pepper flakes, worcestershire sauce, garlic, and vinegar on top .

Lastly, cover with another layer of onions and slowly pour the soda over the whole shebang. Put on the lid, set the crock pot to low, and wait 8-10 hours.

10 Hours Later….

Now it is time to de-fat the pork. While it is not necessary, who wants to eat extra fat?

Take the pork and onions out of the crock pot and put it in a colander. Put the extra juices into a bowl and place it in the freezer for 20 minutes. After twenty minutes, remove the yellow layer of fat and throw it away (OR you can save it for making bacon kimchi fried rice!). Save the juices for a dipping sauce or you can add it back to your meat if you feel it is too dry. 

While the pork fat coagulates in the freezer, use a tong and and a fork to shred the meat and pick out the pieces of fat.

Once the pork is shredded, put it back into the crock pot and stir in some BBQ sauce (I like a lot of BBQ sauce).

Serving suggestion: While you can eat the pork over some rice or straight out of the pot, which i am guilty of, it is best between two soft hamburger buns and to dip it in the da-fatted juices. Serve with a side of cucumber sunomono and a salad.

Whatever you choose to do, enjoy and don’t forget to freeze some for a rainy day!


  • 2-3 lbs Pork Butt
  • 2 c Dr. Pepper
  • 1/4 c Vinegar 
  • 1/4 c Lawry’s Seasoned Salt
  • 1 tsp Chili Powder
  • 1 tsp Chili Flakes
  • 1 Tbs + 2 tsp Worcestershire Sauce
  • 1 Red Onion sliced
  • 2 Cloves Garlic
  • About 1 1/2 – 2 c BBQ Sauce (I like Sweet Baby Ray’s)


  1. Cut pork into about 4 chunks and coat with Lawry’s Seasoned Salt.
  2. Place have of the onion into the bottom of the pot.
  3. Measure in the meat and the vinegar chili powder and flakes, worcestershire sauce, and garlic.
  4. Put in the remaining onion. 
  5. Pour in the Dr. Pepper.
  6. Set the heat to low and let cook for 8-10 hours or until it falls apart when lightly pulled by a forked.
  7. Put the pork in a colander and pick out the fat then shred it with a fork and tong. 
  8. De-fat the juices and save for a dipping sauce. 
  9. Serve over rice or in between two buns with a side of sunomono salad. 

One thought on “Crockpot Pulled Pork

  1. Pingback: Sunomono « Crazy Dorm Chef

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