Description
Delicious and tender slow cooker pulled pork, perfect for sandwiches or tacos.
Ingredients
Scale
- 4–5 pound bone-in or boneless pork butt
- 2 medium white onions, peeled and halved vertically
- 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
- 1 teaspoon onion powder
- 1 teaspoon dried Mexican oregano
Instructions
- Add the onions, cut side down, to a large 6 to 7-quart slow cooker.
- In a small bowl, mix all dry spices, salt, and pepper.
- Place the pork, fatty side up, over the onions.
- Cover and cook on HIGH for about 4 hours, or on LOW for 6 to 8 hours.
- Check for doneness by inserting a fork; it should pull apart easily.
- Let the pork rest for 15 minutes after cooking.
- Reserve 2 cups of cooking juices for serving.
- Shred the pork using two forks or by hand.
- Mix the shredded pork with the reserved cooking juices before serving.
- If desired, add barbecue sauce before serving.
Notes
- Leftover pulled pork can be stored in the fridge for up to 5 days.
- It can be frozen for up to 4 months.
- Reheat leftovers gently in the microwave.
- Great for pulled pork sliders or tacos.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (approx. 1/6 of the recipe)
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg