Slow Cooker Sunday: Pulled Pork

So last week I brought you shredded beef, albeit it wasn’t supposed to be shredded, and this week I am bringing you pulled purk, which is essentially shredded pork. When I usually make pork shoulder I make it in the oven with a variety of spices, this time around I decided to try it in my slow cooker and I think I may be sticking with this method from now on. The meat came out extrememly tender and flavorful.

After rinsing a bone-in pork should I placed it in the insert of my slow cooker over a yellow conion cut into wedges. In a medium bowl I made a marinade by combining a variety of spices, including paprika, salt, black pepper, cayenne pepper, garlic powder and oregano along with honey, red wine vinegar and olive oil.

I made a few punctures into the meat using a knife and then poured the marinade over it.

I cooked the meat on low for 8 hours…

And then using two forks I shredded the meat and left it in my slow cooker on the warm setting for about 15-20 minutes so the meat could absorb some of juices that accumulated on the bottom.

And like I said… It was delicious! You could eat this on its own or use it for a delicious sandwich.

Slow Cooker Pulled Pork

Servings: 4-6
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Ingredients:

4 pound pork-shoulder bone in*

3 tablespoons paprika

1/2 tablespoon salt

2 teaspoons black pepper

1/4 teaspoon cayenne pepper

1 1/2 teaspoons garlic powder

1 teaspoon dried oregano

1/2 cup honey

1/4 cup red wine vinegar

3 tablespoons olive oil

1 onion, cut into wedges

*you could also use a 3 to 3 1/2 pound shoulder without the bone

Directions:

Place the onion in the insert of the slow cooker and place the pork on top of it. Make a few punctures in the meat.

In a medium bowl combine all of the spices and then add in the honey, vinegar and olive oil to form a marinade. Pour the marinade over the pork and cook on low for 7 to 8 hours. Until the meat is fully cooked and tender. Shred the meat with two forks and allow it to sit in the juices in the slow cooker on the low setting for 15-20 minutes.

Recipe slightly modified from 100 Days of Real Food