I can’t remember the first BBQ Pork or “Pulled Pork” sandwich I ever enjoyed but I do know it was love at first bite and that was many, many years ago. And then it got even better! My neighbor Wanda informed me that the ONLY way to make Pulled Pork was to cook the meat in a vinegar based sauce. What?? Vinegar? Well, Wanda was right. A Kentucky woman, she knew her way around a lot of Southern based dishes and I happily learned a few things from this old friend of mine. Every year she would return home from vacation at Emerald Isle, South Carolina with a bottle of this special sauce. Well, I never had any of that sauce and this was long before the days of the Internet so I just did my own thing. Over the years I adapted this recipe to suite my family and myself, but it always starts with a vinegar based sauce. I add barbecue sauce at the end of the cooking time and also serve it with lots of extra BBQ Sauce and I think the results are just delicious. I believe Wanda would like my version, and if she didn’t she sure as shoot’n would tell me. Gosh, I miss that woman!
Since we are temporarily residing in our Motor Home while our house is being built, I have very limited space and even more limited cooking facilities. Instead of one large Slow Cooker, I used what I had on hand which was one small and one medium sized Slow Cooker. I simply cut the Pork roast into pieces that fit the cooker. Then I took it into the house and set the Slow Cookers on the washing machine while they worked their magic all day. A girl has to do what a girl has to do!
The view out my window across the valley is of the ridge tops of the Kettle Mountain Range. Somehow the name just seemed fitting to me.
Here’s what we’ll need.
Kettle Ridge Slow Cooker Pulled Pork
- 1 4-6 lb Boneless Pork Butt
- 3/4 Cup Apple Cider Vinegar
- 2 Large Onions chopped. About 2 Cups
- 3 TBSP Brown Sugar
- 1 TBSP Sweet Hungarian Paprika
- 1 TBSP Worchestershire Sauce
- 2 Tsp Salt
- 2 Tsp Liquid Smoke
- 1 Tsp minced Garlic
- 1 Tsp Mustard Powder
- 1/2 Tsp ground Black Pepper
- 1/2 Tsp Dried Thyme
- 1/2 Tsp Celery Seed
- 1/4 Tsp Cayenne Pepper
- 1/2 Cup bottled BBQ Sauce your favorite brand
- extra BBQ Sauce for serving
- Measure out all the herbs and spices and mix together well.
- Rub the herb and spice mixture all over the Boneless Pork Butt. Use all of the mixture. Place the meat in the Slow Cooker.
- Combine the Apple Cider Vinegar, Worcestershire Sauce and the Liquid Smoke. Pour this mixture over the meat in the Slow Cooker.
- Cover the cooker and set it to cook for 8-10 hours on Low.
- Remove the meat from the Slow Cooker. You can tell if it's done if you take a fork, stick it in the Pork and gently pull it apart. It should separate easily. ( Here's my Laundry Room cooking facilities!) Remove the meat from the cooker onto a platter. Strain the Sauce and return it to the cooker. Carefully shred the meat using 2 forks. Return the Pork to the cooker and stir in the 1/2 Cup BBQ Sauce.
- Serve on Hamburger Buns with extra BBQ Sauce. A side of Coleslaw, some Dill Pickles and a few Potato Chips make this a complete winner!
- Thanks for stopping by today friends. With the busy, busy Holidays coming up fast, having a meal like this ready to come home to makes supper so easy.
- Wherever your Journey leads you today, I wish you all a good friend like my friend Wanda who loves to share good times and great recipes with you.
- Journey on! Hugs and much love from me, Karen, TJG
- Please stop by my website and leave me a comment. I love hearing from you all! www.thejourneygirl.com