I can't answer the question about the difference between pulled pork and BBQ pork, but I can tell you how I make what we call BBQ pork in the crockpot :-)

Cook your pork roasts however you like: you can either pot roast them in the oven at about 325F for 3-4 hours or in the crockpot on low for a day. I like to sear the outside of the roast, then set it on a bed of sliced onions, pour over some fruit juice (apple, orange and pineapple are all good), then slather on a bunch or pressed garlic over the top along with S & P. Cook either in the oven or crock until it's falling apart tender.

We usually have the roast for dinner one night, then BBQ pork made with the leftovers another night, but there's no reason why you couldn't just shred the meat with two forks, dump the stuff in the crock (way too fatty for me), put the meat back in then pour on some BBQ sauce. Cook it on low for 3-4 hours, and you'll be good to go.

Becky

"Bob-a Cue" is pork cooked over a smokey fire and dressed with a savory sauce....the type of sauce depends on where that pig was raised.
Pulled pork is pork cooked to the falling off the bones stage and pulled apart and eaten, usually in a sandwich. Pulled pork doesn't have a red spicy sauce on it.....if it does it becomes BBQ.
Pulled pork can, however, be reheated with a broth and onions and tomatoes and peppers without becoming BBQ but it's touchy.
Why do you ask? Will we be tested on our answers?
Linda C

Nope, Linda, no test. I was just wondering if they were the same thing called by two different names. I am not sure I have ever had pulled pork.

Looking for a way to use one of the pork roasts in my freezer for my camping trip next weekend. In the past I have made Ginger's French Dip recipe, then frozen it and reheated on the campstove. It has worked very well. I am hoping I can do the same with a pork recipe.

Thanks, Becky, you method sounds easy and delicious! Can you taste the fruit juice? I don't care for fruit and meat together, but I would guess the garlic and onions take care of that, huh?

Linda

Linda - no, you can't really taste the fruit juice, you just need some liquid to cook the roast. You could probably use water or broth instead if you wanted to.

Becky

I would cook that roast like Becky said...but skip the apple juice if that doesn't sound good to you ( but really...it works!) beer is good instead or wine....or just water.
Cook that roast with a lid and lots of onions until it's falling apart.
Cool enough to handle, remove to platter, put the stuff in the bottom of the pan in something so you can skim the grease, and pull and cut apart that meat.
Clean the roaster ( or this is a good use for a crock pot...or a Le Cruset oven) put the maet into something to further cook it. Add chopped onion, finely chopped celery a couple of diced tomatoes ( or a can of rotel) a couple or 3 or 4....or 5 cloves of crushed garlic, a small jar of pickle relish...sweet or dill...lots of pepper unless you have used rotel then a medium amount of black pepper....and cook at 275 for about 2 hours...adding more liquid as needed and stirring about every 20 minutes...taste and correct seasonings...I often add the juice of a lemon at this point.
This also works with turkey....and feeds a crowd cheaply.
Linda C

Some may think this sounds disgusting, but I love making pulled pork in the crockpot with onions, root beer and chili sauce.

I do this alot.........we LOVE pork!

Throw a frozen pork roast in the crockpot, dump BBQ sauce over the top and cook on low all day.

Shred the meat with two forks (or fingers if it's cooled a bit), place in a microwavable bowl, add a little more BBQ sauce and re-heat. Serve on buns with homemade coleslaw on the side. Yummy. Easy. Would definitely work for camping.

Deanna

Okay - another method to consider.....

I take a pork shoulder (prefer bone-in, but I will use boneless if need be) cover it with a good quality rub (homemade or store boughten). Put it in the crock pot dry with a sliced onion and a bit of minced garlic. Turn it on low for about 8 - 12 hours. It will be so tender (and swimming in juice) that it shreds on its own. Remove all visible fat (and bone if necessary) then shred. Chill and remove any coagulated fat. Put pork back into the slow cooker and add BBQ sauce. Heat through and serve.

Alexa

I've used this recipe many times with good results (I'm sure you could substitute a corockpot for the oven):
Pulled Pork Barbecue

Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons kosher salt

1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes.
While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour your favorite BBQ sauce over. Stir it all up well so that the pork is coated with the sauce, but not swimming in it. Serve with some extra sauce on the side.
Enjoy

Alexa, my method is much the same as yours, I've been using the Head Country seasoning that David sent me.

Cook the pork all day on low and it'll just fall apart. My kids like me to add BBQ sauce, but I can a homemade sweet relish and I like to just dump in a jar of that and put the resulting mix onto buns. David likes it if I don't sauce the pork, but pile the meat onto a bun and top with provolone and grilled onions and mushrooms.

Annie

Thanks Linda for the timely post. I just came here to search for "pulled pork" and there it was your thread. Like you, we are going camping this weekend and I thought it would be something great to bring and just have to heat up. I have a 5 lb pork butt in the fridge and I'm going to throw it in the crock pot with some onions, spices and water. I think I'll shred it and reheat camping with bbq sauce and throw it on some buns. I'm hungry! :-)

Well, here is what I am doing. I have it in the crockpot now. Everyone's recipes sound good, but I had all of these ingredients on hand. Didn't want to make the trip into town if I didn't have to. I made it simpler by coating the pork with the rub mixture, then placing in the crockpot and adding some of the basting sauce. I made the BBQ sauce, too, and will probably mix some of it with the pork before I freeze it.

I'll let you know how it turns out.

Barbecued Pulled Pork Sandwiches with
Homemade BBQ Sauce
Courtesy Emeril Lagasse

1 boneless pork butt, about 4 pounds
3 tablespoons dark brown sugar
2 tablespoons Essence
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon freshly ground black pepper
1 tablespoon cayenne

Wet Mop Basting Sauce, recipe follows
Barbecue Sauce, recipe follows

Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.
Preheat an oven or smoker to 225 degrees F.
Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.
With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the Barbecue Sauce, to taste, and divide among the hamburger buns. Top with coleslaw. Serve with additional Barbecue Sauce on the side.

Wet Mop Basting Sauce:

1 cup white vinegar
1 cup apple cider vinegar
1 tablespoon dark brown sugar
1 tablespoon red pepper flakes
1 tablespoon cracked black pepper
1 tablespoon salt

The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.
Yield: 2 1/4 cups

Barbecue Sauce:

1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon dried crushed red pepper

In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.
Yield: about 2 cups

Linda

Here's the recipe I've always used (and it's in one of the Gooseberry Patch cookbooks).

NORTH CAROLINA STYLE PORK BARBECUE

1 (4 to 5 lb.) Boston butt roast, trimmed
1 large onion, chopped
1-1/2 cups water
1 cup vinegar
1/2 cup ketchup
1/2 cup Worcestershire sauce
3 Tblsp. brown sugar
2 Tblsp. dry mustard
1 tsp. salt
1/4 tsp. ground red pepper
1/4 tsp. black pepper

DIRECTIONS:
Place roast in roasting pan after trimming fat and discarding. Combine remaining ingredients in a medium bowl; stir well. Pour mixture over roast. Cover and bake at 325° F. for 5 to 6 hours or until meat is very tender. Remove from oven; let cool.
Remove roast from sauce. Place sauce in refrigerator until fat congeals. Skim fat and discard. Remove meat from bone, and chop meat. Return chopped meat to sauce in pan, and stir well. Cover and bake at 325° F. for 15 minutes or until thoroughly heated. Yield: 8 servings.

Oh my! I just finished shredding the meat, adding the homemade BBQ sauce and putting in the freezer. It is really ,really ,really good! (Did I say REALLY good? LOL)

Now Pat, that one would have worked with what I have on hand too. Saving that for next time....

Linda