Mel's Pulled Pork

Melissa Baldan


I learned about Pulled Pork when I lived in North Carolina for a few years. But I could never get used to the vinegar taste. So I modified it and made it my own (like everything else I do...)


★★★★★ 2 votes

15 Min
5 Hr


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3-4 lb
pork roast
4 Tbsp
olive oil
2 c
jarred bbq sauce - any style
1/4 c
yellow mustard
1/8 c
white vinegar
1 large
peach, quartered
1 tsp
dried basil
1 tsp
dried sage
1 medium
white onion
6-7 clove

How to Make Mel's Pulled Pork


  • 1Heat the olive oil in pan on stove top on medium - medium high heat. Place pork roast in pan and brown all sides.
  • 2While roast is browning place all other ingredients in a blender and liquify, until smooth.
  • 3Place roast in a crock pot and pour juice/oil from pan over meat. Cover meat with BBQ sauce mixture and cook in crock pot for 6-8 hours on low or 4-6 on high.
  • 4Once meat is cooked it should be a big tender hunk of awesomeness! Go ahead and pull on the bone and it should slide right out. Remove as much of the fat as possible. And using a slotted spoon (or any means necessary) remove most of, or all of, the meat.
  • 5Set the BBQ sauce aside and return meat to crock pot.
  • 6Using 2 forks shred the meat and then add BBQ sauce back to the meat a little at a time until your desired consistency is reached. (Quick tip:You can always add more sauce but you can't remove it once it's in so don't overdo it.)
  • 7If the pork is cool, reheat it on the keep warm setting for about 10 minutes.

Printable Recipe Card

About Mel's Pulled Pork

Course/Dish: Pork

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