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


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


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.

About this Recipe

Course/Dish: Pork