Friday, 20 June 2014

Best Summer time BBQ Pulled Pork!

One of our American employees gave us his recipe that she makes it at home about once a month and swears by it. We thought we would try it out and wanted to share the results. Let us know what you think…


3-4 lb Pork Loin Roast, trimmed of all visible fat
Pork Rub or your favourite seasoning ( Any combination of Brown Sugar, garlic powder, pepper, cayenne pepper, salt, paprika, onion powder)
12 oz can Dr Pepper (you can replace the Dr Pepper with Guinness if preferred)
Barbecue Sauce (we used Sweet Baby Ray’s)


Season the pork with your rub on all sides. Make sure to really massage the rub in to the meat!

Place pork in Crafond Stock Pot and pour in Dr Pepper. Cook in oven for 3-4 hours in oven on 180 degrees.

Remove pork, the loin should be extremely soft and tender. If not tender enough, put loin back for about 45 minutes depending on oven.

If it looks like it will fall apart drain most of the liquid from the pot. Return the pork to your pot and using 2 forks, shred the meat.

Add barbecue sauce to taste (we used 3/4 of the bottle)
Stir well and put back in oven for a few minutes until barbecue sauce is heated through (usually about 15 minutes)

Serve on toasted buns with coleslaw on the sandwich or on the side  with some chips. This recipe is perfect for a World Cup party as it makes a lot with plenty to share!