Easy Slow Cooker Pulled Pork [RECIPE]
When it comes to cooking dinner, I’m sure most of us feel easy is best, but that doesn’t mean it can’t taste great AND be healthy!
This recipe is a staple for Duzzy and me, and I’m sure it’ll be a favorite in your house too!
The toughest and most time-consuming part of this is the spice rub, but it’s so versatile, I’d suggest making a big batch of it and keeping it at the ready in the pantry. (It’s great on flank steak, with chicken, and obviously with pork too!)
Other than that, you need a piece of pork, an onion or two, and maybe a little barbecue sauce when you serve it.
Full disclosure: I usually use pork tenderloin for this. (I know, you likely think I’m insane to use such a good cut of meat here, but it’s just a personal preference — I hate visible pieces of fat in meat, it kinda skeeves me out, and always has.) A 2-3 lb. tenderloin makes several meals for me and the dude, so I don’t paying the extra for it, and it still comes out perfectly juicy. Yes, it’s a little yummier if you use a fattier cut of pork, but…eh.
- 1 1/2 tsp. granulated garlic
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. kosher salt (I mix kosher and pink salt)
- 1 tsp. ancho chile powder
- 3/4 tsp. paprika
- 1/4 tsp. cinnamon
- 1/8 tsp. fresh black pepper
- 1-2 yellow onions
- 2-3 lbs pork (shoulder, butt, tenderloin, use what you like!)
1. Mix up the spice rub.
2. Roughly chop the onion and put on the bottom of the slow cooker.
3. Coat the pork with the spice rub. Gently pat down the spices so every porky bit is covered.
4. Put the pork on top of the onions in the slow cooker.
5. Put the lid on, turn the cooker on low, and walk away.
6. Let it cook for 6-8 hours, shred it up using two forks, and enjoy!
Note: You *can* use frozen meat, but I find it comes out a little drier. (I imagine putting a little apple juice and water in with the frozen meat would be amazing, and would solve the dry pork issue.)
I serve it up with a little barbecue sauce, fresh Jersey corn and some baked beans, and poof, Duzzy thinks I’m Martha Frickin’ Stewart! You can also use it in sandwiches with some coleslaw (but I’m not a big mayo fan, so don’t ask me for a recipe on that!)