Crockpot Pulled Pork

Who doesn’t love pulled pork? It’s saucy, tangy and so easy to make. As I said in my previous post, my crockpot is the new love of my life. When I don’t have dinner simmering away in there, we don’t eat (or we eat leftovers from the last crockpot meal!) This recipe is no exception to the awesome slow cooking stint I am on. DSC_0690

I diced up some onions and peppers to add a little bit of veggies to the pork. DSC_0692

Pulled pork recipes usually call for pork butt or pork shoulder. I had my big pork loin left over from last week’s Pork Chopped competition, so I decided to use that. In the future, I would use a pork shoulder, as it creates larger porky strands and is fattier, but this loin worked just fine!DSC_0693

I made a tasty rub for the pork.DSC_0695

Here is the loin, all ready to be rubbed. DSC_0696

And here it is, covered in the rub. DSC_0697

Into the crockpot it goes. DSC_0698

Here it is, all slow cooked and ready to be pulled. DSC_0699

You can use two forks to pull the meat, but I use my meat puller from pampered chef. DSC_0703Serve on a bun, topped with cheese and a bit of BBQ sauce, for added sauciness.

Crockpot Pulled Pork

You will need:

5 lb pork shoulder

1/4 cup paprika

2 tbsp brown sugar

1 tbsp white sugar

2 tbsp salt

1 tsp black pepper

1 tsp cayenne

1 tsp garlic powder

1 tsp onion powder

1 onion, diced

1 bell pepper, diced

1 cup apple cider vinegar

Buns, cheese and BBQ sauce, to serve

Begin by putting together your spice rub by combining all of the dry ingredients. Dice your onion and pepper and add to the crockpot. Add your vinegar. Rub the spice blend all over the pork shoulder and transfer to the slow cooker. Cook on low for 8 hrs. Pull pork and transfer back to slow cooker to absorb some liquid. Serve on toasted buns, topped with cheese and BBQ sauce, for added kick. Enjoy!


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