Pulled pork is hands down delicious. Thankfully, while it takes a while to cook it’s relatively low maintenance to get it going. I’ve made pulled pork on a grill, in an oven and now a crockpot. So far I think the crockpot is the easiest. My other favorite piece about making pulled pork is that it lasts you a few days if not the whole week, which means that you’re less likely to eat something bad.
8 – 10 lbs pork shoulder
1/2 – 3/4 cup orange juice
1/4 – 1/2 cup apple cider vinegar
1/2 orange rind grated
3 tbsp honey
1 1/2 tbsp paprika
1 1/2 tbsp chili powder
1 1/2 tbsp cumin
1 1/2 tsp salt
1 1/2 tsp black pepper
3 – 4 cloves garlic, diced
Turn your crockpot on low.
Place your pork shoulder in the crockpot.
Pour liquids over the pork and then cover pork with rind, spices and garlic.
Rub your spices over the pork to make sure it is thoroughly coated.
Let pork cook for roughly 9 – 11 hours or until pork easily falls apart when separating with a fork. (I let mine go overnight while I was sleeping and pulled it in the morning.)
Remove pork from crock pot and place on a cutting board. Pull the pork using two forks, use one fork to hold the pork still and the other to shred.
I eat my pulled pork with guacamole on sweet potato buns but dress yours however you’d like! This will make enough pork for two for 4 or 5 meals.
Melissa Van Dover