Easy Pulled Pork
Easy Pulled Pork - made in the slow cooker
Servings: 8 people
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.