Pioneer Woman Classic Pulled Pork - Adapted for the Crock Pot - Life on the Bay Bush (2024)

This looks so yummy! We all love pulled pork will have to try making it!

Wouldn’t this do fine without the added water? I know cooking meats in a crockpot brings about a lot of liquid.

Are you able to cook it on low and if so, how long would you cook it on low for? Is there a difference in the dryness of the meat if you cook it on high vs low or does it pretty much turn out the same?

Can this be made using a pork loin sirloin roast with bone in?

This was delicious! Juicy and flavorful! We had some guests over for a football party and received lots of compliments on this. I think I would use a little less salt next time though. It wasn’t terribly salty but you can always add salt after the fact. Thank you!

What do you do with all the liquid? Is it used for the sandwiches?

Tried this today and it turned out REALLY overcooked. Disappointed

Can this be made a few days ahead?

I tried this recipe today and it took 8 hours on high before the meat was done. It was wonderful though. I used my crock pot which I’ve had for 37 years, so maybe that was why it took longer than 4 hours. I’ll make it again. We loved the juice it made. Great for putting over mashed potatoes.

I added only 1 c water seemed perfect i added some of juice back into meat and refrigerated
overnight perfect

This turned out great! I didn’t even bother to add the ketchup or brown sugar as the BBQ sauce I used had both in it already. Easy, 6 hours on high (I had an almost 7-pound pork shoulder), and it was perfect!

I’ve done pork and chicken with this recipe. Soooo good either way. I agree it was too watery. I have just added enough water to cover the bottom of the crockpot and it’s work really nicely. At the end I do a cornstarch slurry and that also seems to help bring everything together. Love this recipe!

I have made this exact recipe 3x now! It is one of our absolute favorites!! Yum! It makes so much that we have plenty of leftovers for tomorrow!

I use a pork loin for our pulled pork. I add powdered beef & chicken broth & garlic, pepper & a bit of Nature’s Seasoning. No bbq sauce or ketchup, I add a couple cups of water & the cooking begins! Serve on homemade Hawaiian buns! Yum!

Great recipe!!!!! I did omit the brown sugar and only used one cup of water. It was fantastic!!!! Thank you!!

So yummy! Would you be able to freeze it?

Hi! Came across this recipe for pulled pork and there was way too much water after it was done cooking. All of the seasoning was in the water. So, I made a second mix of the dry seasonings and the ketchup, bbq sauce and some of the water from the crockpot and mixed it in with the pulled pork in a separate pan. We don’t like our pulled pork overly sauced, but not under as well. Next time I’ll try to make it in the oven.

I didn’t read through the whole recipe before starting to make it, I ended up adding the ketchup and BBQ sauce to the rub, is that going to make a difference?

I added chicken stock rather than water and my BBQ sauce was Heinz Sweet and Spicy – it turned out yummy. I let it rest for ten minutes and then we “shredded” it using the mixer with the paddle (only on low or you’ll mush it!) and it was great! I think I’ll try removing the liquid and boiling it down to thicken it the next time because I will be making it again.

I was really bummed. Followed the recipe to the T!! Very tough. Would not shred, but reached temperature.

Have cooked the Pioneer Woman’s original recipe both in the oven and crock pot. Was fabulous either way. It also freezes well if you store it in an airtight bag(such as Food Saver)system. Remove from bag and reheat, and it is just as delicious as when first cooked. My family loves it!

This was amazing! I had just under a 4 lbs roast, added just 1 cup of liquid- half water and half chicken broth. My 6 yr old lived it too and she is very picky. Will be making again!

Tastes great. I had 8lb Boston butt. So it took longer. At 5 hours I pulled and tried. It was still tough. At 6 hours it was better. Shredded what I could. At 7 hours. It was still a little tough in spots. I put it in my kitchen aid mixer with the paddle and shredded rest that way. Maybe too much fat. Idk. Put back in crock on warm. Mixed in a little more BBQ sauce and a little chicken stock.

Would I be able to let cook this in the oven instead of a crock pot??

This turned out awful. The meat was tough after 4 hours on high. This needs to be slow cooked on low. Very disappointed. The sauce was good, just not the meat.