This easy Pulled Pork recipe is made with pork shoulder and spices from your pantry. Slow cooking is a simple way to create tender and juicy pork for many different meals.
Slow Cooker Pulled Pork
Ingredients
2 teaspoons paprika (smoked or regular)
2 teaspoons garlic powder
2 teaspoons dry mustard
1 teaspoon salt
¼ cup water
3-pound boneless pork shoulder roast (see Notes)
Directions
- Wash hands with soap and water.
- In a small bowl, mix dry spices together.
- Rub the spices all over the surface of the roast. If possible, put in a covered container and refrigerate for 2 hours or overnight.
- When ready to cook, lightly grease the inside of the slow cooker.
- Place the water and roast in the cooker. Cover and cook on LOW for 8 to 9 hours or until the pork shreds easily when pulled with a fork.
- Move the pork to a large dish and shred the pork with 2 forks. Remove extra fat.
- Pour liquid from the slow cooker into a bowl and cool. Skim the hardened fat from the top. Add remaining juices to the pork.
- Refrigerate leftovers within 2 hours.
Notes
- Pork shoulder roast is also known as pork butt roast.
- Serve in sandwiches, tacos, quesadillas, on a salad or in a grain bowl. Add your favorite barbeque sauce if desired.
- Try adding other flavors to the spice mix such as black pepper, chili powder, onion powder, cumin, oregano or cayenne pepper.
- The pork roast is best cooked slowly on LOW. You can reduce the cooking time by about an hour by cutting the roast in 4 pieces and cooking on HIGH for the first hour, then turn to LOW for the remaining time.
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