I love pulled pork. I didn’t realize I loved it until a few years ago, but apparently I do. (I should add, we rarely had any pig other than bacon in my house growing up, so this makes sense, at least to me.)

This is crazy easy, although it does require a little bit of preplanning.

Get yourself a 6 – 7 lb pork shoulder (I cook for a million, so adjust to your needs) or a picnic shoulder (I’m pretty sure these are the same thing). If it’s frozen, it needs to be defrosted.

Gather up the following:
3 Vidalia onions
5 Tbsp. chili powder
1.5 tsp. coriander
1 Tbsp. cumin
1 Tbsp. onion powder
1.5 Tbsp. dried parsley
.5 tsp chipotle powder
1 Tbsp sea salt

Slice the onions and make a bed at the bottom of your slow cooker. Or don’t. It’s flexible like that. We made this a few days ago without the onions because we were feeling lazy. It was still delicious.

Mix up the rub and give your pork a good rubdown. Use all of the mix. Really.

Rest your meat on top of the onions, put the cover on your slow cooker, throw it on high for 6 hours and walk away.

Sure enough.

Once it’s off (and you can leave this on warm for a while with no worries), put it back on to low for another 12 hours or so. Sometimes I leave this on warm overnight, and turn it back on to low around 8 AM, so it’s ready for dinner.

I told you, this requires planning. You are cooking for basically two days. So make sure you remember to make dinner on that first night. (Guess who has made this mistake before – you get three guesses and the first two don’t count)

We had pulled pork tacos. Throw some pork on a corn tortilla, add some greens (we used a bag of chopped southwest salad), some crema, some queso fresco, avocado, salsa, and there’s dinner!

I know you have leftover pork. Make some taquitos. Add some bbq sauce (or this one!) and you’ve got bbq pulled pork. More tacos. Just eat it plain. Seriously. With the seasoning, it’s delicious.

Print Recipe

Easy Pulled Pork

Easy Pulled Pork – made in the slow cooker

Servings: 8 people

Author: Jennifer

Ingredients

1 4-5 lb pork shoulder roast, skin on, bone in
1 Vidalia onion sliced thick
1 Vidalia onion sliced regular

Dry Rub

3 tbsp chili powder
1 tsp coriander
2 tsp cumin
2 tsp onon powder
1 fistful dried parsley about 1/4 cup
1/8 – 1/4 tsp chipotle powder to taste
2 tsp sea salt

Instructions

Mix your dry spices thoroughly in a bowl. Set aside.
Thickly slice one onion and lay in the bottom of the slow cooker. Slice (normal slice, not thick, not thin) other onion and reserve.
Get your rub and rub down your entire shoulder. Use all the rub. No, really. I like to put the roast in the slow cooker and sprinkle the rub over top and then rotate the roast to get to the rest. That way any extra just falls into the bottom of the slow cooker with the onion or to be picked up while you're rotating to rub it all in.
Put the rest of the sliced onions on top of the roast.
No additionally liquid is needed. I promise.

Notes

The original recipe from Everyday Paleo has you cooking this on high for 5-6 hours and then on low for 3-4 hours. I like to cook this on low for a full day (24 hours). I found this method entirely by accident. I made this one day, and it was left on “warm” overnight after we had eaten. Well, it was even more delicious the next day, so the next time I made it, instead of this high-then-low fiddling I just put it on low the day before I planned to eat it. Heaven. Heaven was in my mouth. The darn thing fell apart on it’s own. I barely had to shred it. I just had to lift out the skin & bone and there it was, ready to eat.

Not the healthiest pulled pork, what with the fat from the skin, but it’s delicious. I tend to make an eight+ pound shoulder and reserve the extras to make taquitos or just freeze for later. The 4-5 pound the recipe calls for probably won’t have too many leftovers.