My Pulled Pork Recipe Great for Multiple Different Meals

My favorite pulled pork recipe. You’ve probably noticed that most of my recipes make a lot of food. There isn’t a woman on either side of my family who doesn’t always make way too much lol. Its like our absolute worst fear in life is to have someone ever leave our house hungry. I love leftovers and I like having things on hand in the freezer for those days after work when I want home cooking but don’t want to cook. (Such as my homemade poultry stock for soup and my breakfast burritos.)

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This pulled pork is versatile enough to transform into several other meals because its flavor is just lovely salty umami. Add some cumin and chili powder and it makes Mexican anything. Add BBQ sauce and it makes sensational pulled pork sliders.

I’ve used this to make tacos, quesadillas, nachos, chili and enchiladas. Its also great on a toasted bun with cheese by itself. If I’m looking for simple comfort food I’ll make a gravy out of it it and eat it spooned over mashed potatoes.

We’re a big pickle family on my dad’s side. My Grandma pickled everything and my gosh, its been years and years since we lost her, but I still get a craving for her amazing dilly beans. (She always brought her “relish tray” to every family gathering that never had any less than five or six different types of her homemade pickles.)

I like about every variety of “pickle” out there though I do find pickled watermelon a bit strange for even me…

So its pretty surprising that it wasn’t that long ago that I discovered pickled banana peppers.

They’re NOT spicy (unless you buy the spicy kind) but they are delicious and tangy and salty. (They’re great on sandwiches, salads and I always put them on my pizza.)

So when I ran into a recipe for Mississippi pot roast my brain lit up. It calls for a beef roast, canned banana peppers (or canned pepperoncini which are pretty similar) a packet of beef au jus, a packet of ranch and a packet of french onion soup mix.

That recipe was delicious but I wanted something less specifically flavored that I could manipulate later into other dishes.

So though I do include banana peppers here I only add a couple other seasonings besides: Black pepper, a ranch seasoning packet and soy sauce. I always like to add something like soy sauce that brings a flavor besides salt.

As with most of my recipes I add veggies where I can and in this case its a diced up onion and bell pepper.

I put my fresh veggies and banana peppers in my crock pot first and then top it with my frozen pork roast which I then cover with the soy sauce, ranch seasoning and black pepper. I just about always add an onion when I cook large proteins in a crock pot – it protects the bottom of the meat as it cooks. (I got this picnic roast marked down at only $1.74 a pound at Walmart – Yes, I bought two of them!)

I cook it on high for at least 6 hours, pull the bone out, shut the crock pot off and wait until its cool enough to handle.

The peppers and onions basically dissolve and add some liquid to make the sauce.

I shred it when its cool enough to handle – don’t let it cool completely or it will become solid and you will have to heat it back up again. Some people like more of a “cut up” shredded pork and you can certainly use a knife here to get a finer “grain” in your meat.

This is good just as it is and I almost always eat it first simply on a toasted bun with cheese. I make mean nachos on a sheet pan (or pizza pan) that I bake to get extra crispy using shredded cheese, a dusting of taco seasoning and some more banana peppers of course, and then topped with this beautiful pulled pork. (I put the pork on last because the cheese makes a barrier to help keep the pork juices from making the chips soggy.)

I’ll make a pan of enchiladas out of this too. I just roll the pork up in big flour tortillas, cover them with enchilada sauce and cheese, and then bake them covered for at least an hour at 350. Another half hour uncovered gives the cheese time to toast and makes them practically melt in your mouth.

My absolute favorite thing to do with this though is just spooned over mashed potatoes. I cheat by using instant mashed potatoes and my easiest side dish: Drain a can of carrots, dump them in a bowl, drizzle them with honey and salt and pepper. Than all you have to do is microwave them until they’re hot. The resulting full meal in the ten minutes it takes to make is ridiculously good.

And sometimes I just make it like a KFC chicken bowl. Heat the carrots up in a dinner sized bowl then just top with the mashed potatoes and cover it up with that pork. This recipe works great for chicken, turkey and beef as well!

Pulled Pork
• 5lb bone-in pork roast
• 6oz sliced banana peppers (juice included)
• 1Diced onion
• 1Diced bell pepper
• 1Cup soy sauce
• 1Packet ranch dressing seasoning
• 2Tablespoons black pepper

Add your onion, pepper, banana peppers (plus the juice) into the bottom of your crock pot. Top with your roast and cover it with your soy sauce and then your ranch and black pepper.

Cook in your crock pot until you can literally just pull the bone out. This picnic roast you see in the pictures took 6 hours on high but it was frozen when I put it in my crock pot. Let it cool until you can safely shred it apart with a couple of forks.

Pulled Pork
• 5lb bone-in pork roast
• 6oz sliced banana peppers (juice included)
• 1Diced onion
• 1Diced bell pepper
• 1Cup soy sauce
• 1Packet ranch dressing seasoning
• 2Tablespoons black pepper

Add your onion, pepper, banana peppers (plus the juice) into the bottom of your crock pot. Top with your roast and cover it with your soy sauce and then your ranch and black pepper.

Cook in your crock pot until you can literally just pull the bone out. This picnic roast you see in the pictures took 6 hours on high but it was frozen when I put it in my crock pot. Let it cool until you can safely shred it apart with a couple of forks.