Lauren's Pulled Pork

Lauren Perkins-Boyd


This is a total budget friendly meal and it tastes fabulous. I add fennel seed to my spice rub because it goes with pork so well, but if you don't like fennel seed you can certainly leave it out.

★★★★★ 2 votes
5 Min
5 Hr 30 Min



1/4 c
smoked paprika or sweet paprika
1 Tbsp
kosher salt
1 Tbsp
freshly ground black pepper
1 Tbsp
brown sugar
1 tsp
cayenne pepper
1 tsp
fennel seeds, crushed


2-3 lb
boneless pork picnic roast
1-2 c
chicken stock
bottles barbecue sauce ( i use bullseye or stubb's)


1Combine the first six ingredients in a small bowl.
2Rub pork roast with about half of the spice rub (save the rest for another use). Wrap with plastic wrap and refrigerate for up to 48 hours or cook immediately. If you refrigerate the meat make sure to remove it from the frige about an hour before you bake it.
3Bake roast, covered, in a 400* oven for 1 1/2 hours.
4Remove from oven and place roast, chicken stock and barbecue sauce in a crock pot on high for 3-4 hours or until it shreds easily, turning it every once and a while and adding more stock or sauce as needed.
5Serve as is or make pulled pork sandwiches by placing meat on a bun and top with coleslaw or as barbecue pizza; get some store bought or homemade pizza dough, use barbecue sauce as pizza sauce, sprikle with meat and cheese and bake as directed on the pizza dough package or make pulled pork quesadillas (they're a huge hit with kids) just place pork and cheese between 2 tortillas and grill until the cheese is melted. Enjoy!

About this Recipe

Course/Dish: Pork
Other Tags: For Kids, Healthy