My Recipe Box - Pulled Pork

February 2026 - Toronto ON

This is my go-to pulled pork recipe, I don't know why I've never published it before!

I typically serve it on toasted hamburger buns with coleslaw.

I looked through my files and notice that I did have an even earlier (2010?) version which only used bottled ingredients!

Another slow cooker recipe is Mexican slow cooker pork served with tortillas.

 Slow Cooker Pulled Pork

This slow cooker pulled pork is coated in a homemade spice rub, then simmered in the crock pot until tender. Shred the meat and add BBQ sauce, then dinner is ready to serve!

Notes - my slow cooker has a browning feature, which cuts down on washing another pot.

Servings 8

Ingredients

1 tablespoon vegetable oil

4 pounds pork shoulder bone in or boneless, can also use country style pork ribs

1/4 cup BBQ rub homemade or store bought - homemade recipe below

salt and pepper to taste

2 cups chicken broth

1 1/2 cups BBQ sauce homemade or store bought

Instructions

Heat the oil in a large pot over medium high heat. Season the pork with salt and pepper to taste.

Brown the pork roast, about 3-4 minutes per side.

Coat the pork in the BBQ rub.

Place the pork in a slow cooker.

Pour the chicken broth into the slow cooker. Cover and cook for 8-10 hours on low, or until pork is very tender.

Drain off the liquid. Shred the pork with two forks. Stir in the BBQ sauce, then serve.

BBQ Rub Recipe

This all purpose BBQ rub is a blend of spices that pairs perfectly with chicken, pork and beef. It's great for grilled, roasted or smoked meats and you can even use it on vegetables and potatoes.

Servings12

Ingredients

1/2 cup brown sugar

2 tablespoons paprika

1 tablespoon smoked paprika

1 tablespoon black pepper

1 tablespoon kosher salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon mustard powder

1/4 teaspoon cayenne pepper

Instructions

Mix all of the ingredients together. Store in an airtight container until ready to use.

Spice rub keeps for up to 3 months when stored in a cool, dry place.

Day 17 - Moseying Home LA to Toronto

April 2015 - Nashville TN

Since we are on the executive floor at the Hilton "Memphis" we are supposed to get our breakfast in the lounge, but, no, it is Saturday and it is not open.

We check out and I voice my complaints to the desk clerk who said we should have been given breakfast coupons. I explained how badly the check in was handled and she checked and said it was a trainee. Fine, but trainees shouldn't be on the desk for Hilton Honors guests. She was very gracious and reduced the price of our room since we didn't get any benefits.

This fabulous sculpture of Satchmo is in the lobby.

The eyes were amazing, I felt like they were staring at me.

We pull off intending to eat at Loretta Lynn's Kitchen but it is a buffet and we don't need want that much food.

We opt for BBQ instead and then laugh as we realize we had eaten here a few years ago, but it was much smaller. John had ribs and I had pulled pork sandwich.

We get into our hotel, Holiday Inn Express, the only place I could find as NRA, 70,000 of them, are in town for the annual convention. Don't even ask what we had to pay for this place. The only good thing was the location, new to us across from the renovated Union Station.

The Customs House.

Just a few people hanging out at one of the bars.

It is so crazy busy so we have a beer and then head back to check in. John watches golf and then I went out to get some photos as the light was really good.

Visual Arts Center, I plan on stopping in tomorrow.

We decide it is too busy and everywhere would be too packed so we order a pizza and watch American Sniper.

Last Night's Dinner

DH decided to make beef skewers (or brochettes if you're from Quebec) for dinner. We had a lot of steak in the freezer so he cut it up and skewered it with green peppers, and quickly realized he forgot the mushrooms so made mushroom skewers as well. He also made a potato salad using this recipe.
He also decided he needed a BBQ sauce to put on the beef using this recipe from a Quebec grocery chain. We didn't have chili sauce so I said I would just use ketchup and add some heat to it.

Recipe ingredients

• 2 lbs. (900 g) cubed beef (4 to 6 cubes/brochette)
• Sauce
• 1 cup (250 mL) chili sauce
• 3 Tbsp. (45 mL) brown sugar
• 1 Tbsp. (15 mL) red wine vinegar
• 1 tsp. (5 mL) Worcestershire sauce
• 3 drops Tabasco sauce

Preparation

Preheat the barbecue to medium.
In a glass bowl, mix all the basting sauce ingredients.
Thread on brochettes and brush with sauce
Grill beef brochettes 8 to 10 minutes, turning from time to time.
Baste during cooking.

Photos aren't great, the potato salad looks a little on the red side but I'm too lazy to Photoshop it!