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How to Make Perfect Pulled Pork

Not only is May National Burger Month, but it is also National BBQ Month! To celebrate, we’re sharing some tips and tricks to making delicious, fall-off-the-bone pulled pork, an all-time favorite BBQ dish. We can all agree that perfect pulled pork is tender, flavorful, juicy and pretty much just melts in your mouth. To accomplish this perfection, follow these instructions for preparing pulled pork in your slow cooker!
  1. Pick the perfect pork shoulder. It’s essential to start out with premium-quality meat. The best piece of meat for pulled pork is a 4 to 7 pound whole Boston butt. However, depending on the number of people you’d like to serve and if you’d like leftovers, you can always go bigger. Be sure the pork has a layer of fat at the bottom and that the bone goes at least halfway through. 
  2. Prepare the pork. Whether you use a mixture of ingredients, a marinade, a dry rub or a brine solution, it’s vital to adequately prepare the meat to give it the extra moisture and flavoring it needs. This is crucial for the slow cooking process so you don’t end up with tough, dried out meat.
  3. Combine and cook. Once you’ve prepared the pork, combine all the ingredients, place the pork in the slow cooker, and cook it low and slow until the pork is fall-apart tender. Depending on the slow cooker’s temperature, cook times can range from 5-10 hours.  
  4. Remove and shred. Once cooked, remove the pork from the slow cooker and shred the meat using two forks. For extra flavor and juiciness, return the shredded pork to the slow cooker and stir, letting the meat soak in the flavorful juices. Add your favorite BBQ sauce for even #mooreflavor! 
  5. Serve and enjoy! The great thing about pulled pork is its versatility. Once you’ve made a batch, you can enjoy it on its own, as a sandwich, on a salad, on nachos, in pasta and even in tacos or enchiladas!  Check out some of our favorite recipes below! 
3-4 pound pork butt, shoulder or roast
Salt and Pepper to taste
1/2 cup Moore's Original Marinade
20 oz. Cola
1 Onion Soup Mix packet
Sandwich Roll or Bun, optional
BBQ sauce, optional
  1. Sprinkle pork with salt and pepper.  Place in slow cooker.
  2. Mix Moore's Original Marinade and cola together and pour over the pork.
  3. Sprinkle the onion soup mix on top.
  4. Cover the slow cooker and cook on low for 8-10 hours.
  5. Shred the pork in the slow cooker with a fork and allow pork to sit for 10 minutes in the sauce.
  6. Serve alone or on a sandwich roll or bun. If desired, top with BBQ sauce.
1 Boston Butt 
1 large onion, chopped
3 to 4 cloves garlic, minced
1 cup Moore’s Original Marinade
1 cup ketchup
1/4 cup apple cider vinegar
6 oz. can tomato paste
1/2 cup brown sugar
Moore's Honey BBQ Sauce
Get the full recipe here
1 package elbow macaroni
1 lb cooked pork, shredded
1 ½ cups Moore's Honey BBQ Wing Sauce
1 16oz container of sour cream
1 8oz package of cream cheese, softened
1 12oz can of evaporated milk
2 cups shredded cheddar cheese, separated
  1. Cook elbow macaroni as instructed on package.
  2. While macaroni is cooking, make cheese sauce by combining sour cream and cream cheese in sauce pan on medium-low heat, stirring until smooth.
  3. Add evaporated milk to sauce pan, stirring until smooth.
  4. In a saucepan, mix in 1 ½ cups of cheddar cheese and leave it thick.
  5. Mix cooked macaroni together with cheese sauce.
  6. Mix shredded pork with Moore's Honey BBQ Wing Sauce.
  7. Plate desired amount of macaroni and top with Honey BBQ pork mixture.
Moore's Crockpot Pulled Pork
1/2 cup Chicken Broth
1/2 cup Onion, diced
1 tsp. Ground Cumin
1 Tbsp. Fresh Cilantro
1 tsp. Chili Powder
2 10oz. Cans Enchilada Sauce
1 4oz. Can Diced Green Chilis
1 1/2 cups Shredded Cheddar Cheese
3/4 cup cojita cheese, crumbled
Flour tortillas
Fresh Toppings of your choice
  1. Preheat oven to 350 degrees.
  2. Saute' onion in 1/4 cup Chicken Broth until soft.  Remove from heat.
  3. Add cumin, cilantro, chili powder, and green chilis to the onions.  Stir until combined.
  4. Add 1 1/2 cans of Enchilada Sauce.  Stir.  Pour this mixture over the Pulled Pork and combine. 
  5. On each flour tortilla, place some of the pork mixture and Cheddar Cheese.  Roll up the tortilla and place in a casserole dish sprayed with cooking spray.  Continue filling and rolling tortillas with remaining mixture.
  6. Pour remaining Enchilada Sauce over the enchiladas and sprinkle first with any remaining Cheddar Cheese then sprinkle the crumbled Cojita Cheese on top.
  7. Bake uncovered for 20 minutes and serve with desired toppings (i.e. sour cream, tomatoes, avocado, etc.)