Description
A simple and delicious slow cooker pulled pork recipe that results in tender, flavorful meat perfect for sandwiches or tacos.
Ingredients
Scale
- 2 medium white onions, peeled and halved vertically
- 1 (4 pound) boneless or (5 pound) bone-in pork butt
- ¼ cup light brown sugar, packed
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 1 tablespoon achiote or achiote paste
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon onion powder
- 1 teaspoon dried Mexican oregano or regular oregano
Instructions
- To a large 6 to 7-quart slow cooker, add the onions, cut side down.
- To a small bowl, add all the spices, salt, pepper, and stir to combine.
- Sprinkle the dry spice rub evenly over the pork on all sides, and use your fingers to press it in well.
- Add the pork with the fatty side up, over the top of the onions.
- Place the lid on the slow cooker and cook on HIGH for about 4 hours, or on LOW for about 6 to 8 hours.
- Check for doneness about 1 hour earlier than the recommended cooking time by inserting a fork into the pork.
- Allow the pork to rest on a cutting board for about 15 minutes.
- Reserve the cooking juices (at least 2 cups) and shred the pork with 2 forks or pull it apart with fingers.
- Pour reserved cooking juices over the shredded pork or mix it in the slow cooker.
- If desired, add barbecue sauce to the pork and serve.
Notes
- Leftover pulled pork will keep airtight in the fridge for up to 5 days.
- In the freezer, pulled pork can last for up to 4 months.
- Reheat leftovers gently in the microwave.
- Great for sandwiches, tacos, and sliders.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg