Pulled Pork Crockpot Recipes for Crepes

Deb's Tender BBQ Pork Shoulder Roast Recipe in Cornmeal Crepes with Slaw

barbecue pulled pork roast in cornmeal crepes

Seeking more easy recipes for crepes and quick dinner ideas? Try these crepes featuring a pork shoulder roast recipe made in your crockpot.




This crepe recipe is named after my jet-setting and dearest friend, Deb, who took time out from her busy life as a successful corporate strategist to create this tasty dish. 

This recipe features a delicious coating of spices, or rub, which covers the pork roast in a savory bath of flavor while it slow-cooks to perfection. Tender chunks of pork are then served in buttery cornmeal crepes. It's a Southerner's dream—hush puppies turned inside out! The only thing that's missing is the sweet tea.


Ingredients:

  • 4-lb pork shoulder roast, trimmed of excess fat
  • 2 tbsp of olive oil
  • 2 tbsp of brown sugar
  • 2 tsp of kosher salt
  • 1 tsp of ground cumin
  • 1 tsp of black pepper
  • 1 tsp of chili powder
  • ½ tsp of garlic powder
  • ¼ tsp of cayenne pepper
  • 1 bottle of your favorite barbecue sauce
  • 2 cups of prepared slaw
  • cornmeal crepes


Make your rub by mixing seasonings together in a small bowl and set aside. Brown all sides of pork roast in olive oil on large skillet on medium heat until golden brown. Remove from heat and sprinkle all sides with rub. Place roast inside a large crockpot. Pour 1 cup of barbecue sauce over roast and reserve the remainder for later. Cook roast on low for 8-10 hours until the meat pulls easily from the bone.

Once the roast is done, turn crockpot to warm setting while you make your crepes. If you made your crepes ahead of time, wrap them in foil and reheat in a 325-degree oven for about 10 minutes or until warmed.

When you're ready to serve your crepes, remove roast from crockpot and let it set on your cutting board covered for about 10 minutes until it has cooled slightly. Using two forks, pull meat from the bone in long strips or chunks.


Assemble crepes: Lay first crepe on a flat serving dish and fill with desired amount of pork. Pour 1 tbsp of reserved sauce over pork and roll up. Top with ¼ cup of slaw. Repeat with remaining crepes and serve immediately.

Yield: 8 servings (1 crepe roll each)

Note: This pork roast shoulder recipe will easily fill 12-16 crepes or more, so you will have plenty of leftovers.


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