I found this recipe awhile back and it makes for the most delicious pulled pork ever. So tender, a little kick of spice, and perfect when topped with some sweet barbecue sauce and served on a bun.
What I love too is that since we are only a household of two, it makes enough pulled pork for about three meals and nibbling here and there (so about 10 pulled pork sandwiches total).
Oh, and did I mention that the recipe is SO beyond easy?
I usually use a 2 to 3 pound pork shoulder with the bone in. You can definitely go bigger if you are feeding more people, just let it hang out a tad longer in the crock pot. You also want to be sure to keep that nice big hunk of fat that is on one side of the pork. Do NOT cut that off.
Here’s what you need to make the dry rub:
- 1 tablespoon Ground Cumin
- 1 tablespoon Garlic Powder
- 1 tablespoon Cayenne Pepper
- 1 tablespoon Salt
- 1 tablespoon Ground Pepper
- 1 tablespoon Paprika
- 1/2 cup Brown Sugar
- (optional: 1 tablespoon of Onion Powder and 1 tablespoon Chili Powder)
COMBINE the above ingredients and MIX together with a spoon. This should make a bit more dry rub than you will actually need, but you can put the leftover rub into an unused spice container and save it for the next time you want to make this recipe (and you will want to make this recipe again).
DRY pork shoulder with a paper towel.
ROLL pork shoulder into dry rub covering the entire outside with a coating of the spices.
PLACE coated pork shoulder into a crock pot and SPRINKLE top with a little more dry rub.
COOK on LOW for 8 to 10 hours. Cooking longer will only make it better.
After 8 to 10 hours, REMOVE the pork shoulder from the crock pot.
Using two forks, PULL apart pork into shredded pieces. It will fall right off the bone.
POUR juices left in the bottom of the crock pot back on top of the pulled pork.
SERVE topped with barbecue sauce (we like Sweet Baby Ray’s) on the buns or rolls of your liking. You could also used this pulled pork on tacos. It would be delicious.
See credits and notes below. Enjoy!
Credit: Photo taken by me. Food in photo was made by me as well. Recipe adapted from The Nerd’s Wife. The difference between her recipe and mine is that she also adds onion powder and chili powder to her rub. Since I don’t have them in my cabinet, I omitted them. She also does a brine to her pork before cooking in the crock pot. I’ve skipped this part both times I’ve made it, and it is so darn tasty even without the brine, that I don’t bother.