Crockpot Pork Roast or Pulled Pork Sandwiches – The BEST Pork marinade!

Crockpot Pork Roast or Pulled Pork Sandwiches - The BEST Pork marinade!

Crockpot Pork Roast or Pulled Pork Sandwiches – The BEST Pork marinade!

I LOVE a good Pork Roast
Or a Pulled Pork sandwich
and this
Crockpot Pork Roast or Pulled Pork Sandwiches – The BEST Pork marinade
is just divine.


I’ve tried lots of different Pork Marinades
All of them good
and then we tired this one
OH.MY.
It was so freaking good! 🙂
Slice the roast when done
or take 2 forks and shred it
and let is soak up the juices
and make it into a delicious pulled pork sandwich
(my husband puts BBQ sauce on it,
me, I just enjoy it in the juices!)

 

Ingredients:
  • Pork Roast – 3-6lbs
  • 1/4 Cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 2 tbsp honey or sugar
  • 2 tbsp apple cider vinegar
  • 3 tsp lemon juice
  • 1 tsp mustard
  • black pepper – freshly cracked
  • Garlic – to taste. 3-4 cloves
  • BBQ sauce – if desired

 

Directions:

 

Mix all the ingredients, except the BBQ sauce and the pork roast, in a ziploc bag or large bowl and mix. Place the Pork in the bag/bowl and refrigerate in the marinade 3-4 hours or overnight (I always just do it the night before I make it) After marinading it, place the Pork Roast & Marinade in the to Crockpot. Cook 4-6 hrs on high or 8-10 hrs on low. Slice or shred the roast when done – mine is usually so tender, it just shreds. After shredding, let it sit in the juice and soak it up!

 

Serve with Mashed Potatoes (DELICIOUS with the sauce on it!) or put on a roll and make into Pulled Pork Sandwiches. Put BBQ sauce on as desired. My husband likes it with BBQ sauce, I like it with just extra marinade/juice on the Pork 🙂
Crockpot Pork Roast or Pulled Pork Sandwiches - The BEST Pork marinade!

Crockpot Pork Roast or Pulled Pork Sandwiches – The BEST Pork marinade!

Crockpot Pork Roast or Pulled Pork Sandwiches – The BEST Pork marinade!

Ingredients

  • Pork Roast - 3-6lbs
  • 1/4 Cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 2 tbsp honey or sugar
  • 2 tbsp apple cider vinegar
  • 3 tsp lemon juice
  • 1 tsp mustard
  • black pepper - freshly cracked
  • Garlic - to taste. 3-4 cloves
  • BBQ sauce - if desired

Instructions

  1. Mix all the ingredients, except the BBQ sauce and the pork roast, in a ziploc bag or large bowl and mix.
  2. Place the Pork in the bag/bowl
  3. refrigerate in the marinade 3-4 hours or overnight (I always just do it the night before I make it)
  4. After marinading it, place the Pork Roast in the to Crockpot.
  5. Cook 4-6 hrs on high or 8-10 hrs on low.
  6. Slice or shred the roast when done - mine is usually so tender, it just shreds.
  7. After shredding, let it sit in the juice and soak it up!
  8. Serve with BBQ Sauce if desired
http://mismashedmom.com/2013/09/crockpot-pork-roast-or-pulled-pork-sandwiches-the-best-pork-marinade.html

 

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17 comments

  1. Laura Thomason says:

    Do you think this marinade will work if I’ve already cooked the pork? Trying to season it again and make barbecue sandwiches.

    • jennypersons says:

      I am not sure about that. I have only ever used it to marinade and cook raw meat. It probably wouldn’t hurt to try, but I would probably try to simply add a sauce to your already cooked pork to change the flavor 🙂

    • jennypersons says:

      I use regular French’s mustard 🙂 I think fancy mustards would taste/work great as well!

  2. Lee says:

    This smells awesome and is looking great!… Ditzy question from a cook that should probably know betterDid you add water to your crockpot or just let the heat/steam do the work?

      • Lee DeRossett says:

        VOILA! Thank you so much… I let it cook for 8 hours in the marinade and it was scrumptious! My husband loved it!

  3. Kim says:

    I plan to make this for 15 people, I will be doubling the recipe. Do you think the crockpot cooking time would need to be adjusted at all?

    • jennypersons says:

      Sometimes I use bone in, sometimes I use boneless – it doesn’t matter! ???? (I just use whatever is on sale). You can trim the fat off if you’d like – I usually do – but it is not necessary and you can usually easily separate the fat from the meat once it’s cooked.

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