Pulled pork doesn’t have to be fatty, smothered in sauce or hard to make. We have pork only occasionally, usually pork tenderloin made with lots of garlic. I was looking for something different to do with pork last week and I thought about using the crockpot. I figured a pork roast, with a little more fat than a tenderloin, would be good cooked all day, with garlic, since we all like that.
Everyone in our family has different tastes, so I am always trying to figure out recipes that everyone can adapt at the table. I added a little barbecue sauce to mine, Calvin used ketchup and Rich had his plain. Of course, if your family likes barbecue sauce, feel free to add sauce to all of it, after you shred it, to have regular saucy pulled pork.
You couldn’t ask for a simpler recipe – a three-pound pork roast, eight whole cloves of garlic, a splash of dry vermouth and all day in the crockpot on low. My roast was pretty well trimmed when I bought it, and I was able to pull the remaining thin layer of fat off with tongs after it was cooked. Shredding the whole roast took a matter of minutes because it was so tender. I mashed the garlic and mixed it in with the meat and dinner was ready.
Garlic Pulled Pork
from The Cook’s Life
3-lb. boneless pork loin roast, trimmed of most exterior fat
8 cloves garlic, peeled, left whole
¼ cup dry vermouth, white wine or water
Place pork roast and garlic in a crockpot. Pour vermouth, wine or water over the pork. Sprinkle with salt and pepper, if desired. Cook on low for 8-12 hours – the longer the better. Remove any visible fat before shredding pork for serving. Mash the garlic and mix it in with the shredded meat or serve it on the side.
Makes great leftovers.