It's summer and we are having beautiful weather here in North Dakota. The last place I want to be is in the kitchen with the oven on.
This recipe for amazingly easy pulled pork takes such little time to prepare that you will be making it every week.
The cast of ingredients include the pork shoulder or butt. They are actually the same thing. It includes a bunch of spices; salt and pepper, cumin, cayenne pepper, cinnamon, chili powder, paprika and garlic. All that's left is an onion and some chicken broth.
Let's get going!
Take that onion of yours and peel away the skin. Then just slice the onion. As you can see....no chopping is necessary. I used a medium sized onion but go big or go small it really is up to you and your preference.
The next step is to take those sliced onions and add to the bottom of the slow cooker. I am not using a liner because I don't want to make a trip to the store. And truth be told I'm not a big slow cooker liner person because my husband just loves cleaning the slow cooker.
Chicken Broth-I use it almost every week on something! Today I will pour 1 cup on top of the onions that have been hanging out in the slow cooker.
I am using cinnamon as one of the spices. Let's talk about that. About 6 months ago I added cinnamon to a beef recipe. It was the best burger I had ever tasted. Which led to me start adding cinnamon to more savory recipes. So good! Mix all your spices together and press onto the top of the pork shoulder.
Flip that shoulder over and press the remaining spice onto the other side. Once you are finished pressing the spices and we are ready to go!
Simply set the pork shoulder on top of the onions in the slow cooker.
Easy peasy-right? Alright set your slower cooker on high for 6 hours. Then go shopping, biking or clean your house. Whatever floats your boat.
Things to think about...Your slow cooker may cook hotter or cooler than mine. No big deal! Just adjust the time.
You will know when the pork is ready when it is falling apart.
Take the meat out of the slow cooker and transfer to a bowl or sheet pan or what you have on hand.
You see that the meat has shrunk and although we added a good amount of onions they have dissolved into the liquid. At this point your kitchen should smell glorious. The next step is to shred the meat with a fork or tongs.
You can see some of the onion mixed in with the pork. This adds flavor to the pork shoulder. You also can decide how coarse you want to shred the meat. What you see is how we do it at our house. And just like that you are finished making slow cooker pulled pork.
So next comes the big question. What will you do with the pulled pork. I am using it to make sandwiches today since we have a crowd at our house. Other ideas include making quesadillas, rice bowls or pork tostadas. I have even used it in white chili. Use your imagination and decide the best way for you to use the pulled pork.
Slow Cooker Pulled Pork
*time to prepare-8 minutes
*cook time 6 hours
Ingredients
Pork Shoulder 3-5 pounds
1 medium sized onion
Up to 1 cup of chicken broth
2 tablespoons cumin
2 teaspoons chili powder
1 teaspoon garlic
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
Directions:
Using a few paper towels pat the pork so it is dry.
In a small bowl mix together all the spices including the salt and pepper.
Rub on to the top of the pork shoulder. Turn it over and rub the bottom of the pork with the spices as well.
Slice the onion and put it in the bottom of the slow cooker.
Add 1 cup of broth to the slow cooker.
Add the pork shoulder.
Set the slow cooker to high for 6 hours.
The pork is finished when it starts to fall apart.
Remove the pork to another dish and use either forks or a tongs to pull the pork apart.
I used the pork for sandwiches but you can use it in whatever way you prefer.
Missy's Notes
Adjust cooking time to the size and heat level of your slow cooker. The pork is finished when it pulls apart easily.
Use the pork for your favorite meal such as quesadillas, tortillas, rice bowls, nachos, sandwiches or white chili.
Store in an air tight container for up to 1 week in the refrigerator.
This is entirely gluten free.
Perfect for using at a potluck or around the bonfire.
Pairs well with my amazing coleslaw recipe
Comments