You can do a lot of delicious things with Pulled Pork. Tacos, Burritos, Chimichangas; Sandwiches, Chili Bowls, Warm Salads, and more! And I have a Slow Cooker solution that makes cooking up the Pulled Pork easier than ever. No Smoker, no, BBQ, no long, slow, low rest in the oven…
Beautiful, succulent Slow Cooker Pulled Pork. You could cook it for hours in the oven
and run up your energy bills, or tend a smoker for hours and use up a lot of
your valuable time. But doing a small family-sized Roast in your
Sow Cooker is probably the best solution.
A Slow Cooker may not be the biggest cooking vessel you could hope to have for a project such as Pulled Pork. But You don’t have to cook a whole Pork Shoulder at a time, either. In fact, you can get small, family-sized Pork Shoulder Roasts at any supermarket. Choose one that’s the right size for your family and your Cooker.
What you need…
1 Pork Shoulder Roast (see note, below)
1 medium Yellow Onion, sliced thin
2-4 cloves Garlic, minced or pressed
1 cup / 250 ml Chicken Stock
1 tbsp. / 15 ml Dark Brown Sugar, packed
1 tbsp. / 15 ml Chili Powder (or more, if desired)
1 tbsp. / 15 ml Salt
1/2 tsp. / 1.2 ml Ground Cumin
1/2 tsp. / 2.5 ml Ground Cinnamon
1/2 tsp. / 2.5 ml Ground Coriander
Pork Shoulder roasts come freshly cut or vacuum packed. Any kind will work in this recipe. Remove any wrapping, netting or twine before cooking.
What you do…
Place the Onions and Garlic in the bottom of the cooker.
Combine the Sugar, Salt and Spices in a small bowl.
Pour in the Chicken Stock.
Rub down the Pork Roast with the Spice mixture and set on top of the Onions and Stock.
Cook covered for 6-8 hours on high or 8-10 hours on low, until the Pork pulls apart easily with a fork.
When done, Remove the pork to a large mixing bowl and pull apart with two forks.
Strain the Juice in the bottom of the Cooker into a large measuring cup.
Add the Pork, Solids from the strainer and 1/4 cup or so (just enough to moisten the Pork) of the Strainer Liquid back into the Cooker and mix to combine.
Keep warm on low until ready to serve.
Now, go ahead and have a real Tex Mex Fiesta!
~ Maggie J.