Mossycup Farm | Clear Lake, Iowa
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Mossycup Farm | Clear Lake, Iowa
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Pulled Pork

Pulled Pork

Succulent pulled pork, seasoned to perfection and slow-cooked until tender, then finished with a crispy edge. Whether baked in the oven, smoked, or prepared in a crockpot, this mouthwatering dish is sure to be a crowd-pleaser at any gathering.
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Ingredients

  • 1 or 2 shoulder roasts picnic, butt, or blade roast
  • salt
  • 1/4 c cider vinegar
  • 1 c stock chicken or beef
  • 1/2 c BBQ sauce plus extra for brushing
  • 1 onion chopped, optional
  • 2 garlic cloves halved, optional
  • mustard optional, to taste
  • Smokey Citrus seasoning

Instructions

  • Set the shoulder roast out until it reaches room temperature.
  • Preheat the oven to 375°F (190°C). Alternatively, prepare a smoker for smoking.
  • Salt the roast generously on all sides.
  • If using the oven, place the roast in a baking dish and bake for about 1 hour, or until browned on all sides. If using a smoker, smoke the roast until browned.
  • Transfer the roast to an Instant Pot or slow cooker (crockpot). Add cider vinegar, stock, BBQ sauce, and any desired onion, mustard, or garlic.
  • Add 1 to 2 tablespoons of Smokey Citrus seasoning or to taste.
  • Cook in the Instant Pot on high pressure for about 1.5-2 hours, or in the slow cooker on low for 6-8 hours, until the meat easily pulls apart.
  • Once cooked and easily pulling apart, break or cut the meat into smaller chunks, leaving the fat on, and spread out on a baking sheet with a rim.
  • Brush the meat with additional BBQ sauce.
  • Bake in the oven at 400°F (200°C) until browned and slightly crispy.
  • Serve and enjoy your delicious pulled pork!
Tried this recipe?Share it and tag us @MossycupFarms!
Picture of Laura Tidrick
Laura Tidrick

Laura is on a mission to raise the highest quality food possible for her own family and to offer that same quality to others.

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