- River Bard Farm
Slow-Cooker Pulled Pork
Ok, so the photo I took looked disgusting (I'm not a food blogger), so you get this recipe sans pictures, and you'll just have to trust that it's delicious. If you don't know what to do with that shoulder roast, and would rather not turn on the oven, just throw these ingredients in your slow cooker for the most delicious, tender pulled pork. It takes 8-12 hours, so plan ahead!
4-6 lb pork shoulder
1/2 cup apple cider vinegar
1 cup water
1/4 cup brown sugar
1 1/2 tsp garlic powder
1 tsp cayenne pepper (or more if you like it spicier). Red pepper flakes work too.
1 tsp Old Bay seasoning (I'd put this on ice cream. It goes in just about any meat recipe I make)
1 tsp freshly ground pepper
1 1/2 tsp kosher salt
2 yellow or white onions, quartered
Mix together the brown sugar, garlic powder, pepper, cayenne pepper, Old Bay, and salt. Rub this on a fully defrosted pork shoulder, with a generous coating on the top. Put the apple cider vinegar and water in the bottom of your slow cooker, and set the roast in. Tuck the onion quarters along the sides of the crock. Cover, and set on low. Cook a minimum of 8 hours on low (10 hours is better), until the pork is extremely tender and pulls apart easily with two forks. Separate out any fatty bits, and toss in a bowl with enough of the delicious broth left in the bottom of the cooker (fat skimmed off) to thoroughly moisten the meat.