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.
Ingredients
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
Directions
- 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.
- 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.
- Set crockpot on low and cook for 8-10 hours (cooking it overnight is ideal)
- Remove your roast from the crockpot and place in a large bowl or on a large plate.
- Using two forks, pull the meat apart until shredded.
- Store in refrigerator up to 4 days or freeze.
Unused Content: