Healthier living, one day at a time!

Crockpot Pulled Pork

Prep Notes

This dish is great served over salad, with some home-made barbeque sauce, or in tacos! Be creative!  I love it rolled as a wrap in collard green leaves.


2-3 lbs. pork shoulder (picnic, butt or the entire shoulder)
1 onion, sliced thinly

2 Tbsp smoked paprika

1 Tbsp ground Cumin
1 Tbsp sea salt
1 Tbsp chili powder
1 Tbsp garlic powder
2 tsp dried oregano
1 tsp allspice
1 tsp cinnamon
1 tsp black pepper
juices of 1 lemon and 1 lime


  1. Mix together all the spices, and massage all over the porkshoulder, covering the meat entirely in the spice rub. If you have time, wrap in plastic wrap and refrigerate for 1-2 hours. Otherwise, move onto step 2.
  2. Place the sliced onion in the bottom of crockpot.  Add the spice-coated pork shoulder on top. Pour lemon and lime juice into the bottom of the crockpot and a little on top of the pork.
  3. Set crockpot on low and cook for 8-10 hours (cooking it overnight is ideal)
  4. Remove your roast from the crockpot and place in a large bowl or on a large plate. 
  5. Using two forks, pull the meat apart until shredded.
  6. Store in refrigerator up to 4 days or freeze.