I love living in a big city up north, but there are quite a few things I miss about the South—my friends and family, Southern accents (some of them, at least), actual grocery stores and, of course, the food. I’m talking sweet tea, corn bread, collard greens and some good ol’ barbecue. So this past Sunday, Harrison and I went back to our roots with this slow cooker pulled pork recipe. And oh my gosh, y’all, it was so delicious.
I threw this in my trusty C. Wonder slow cooker around 11 a.m. and let it cook for a good eight hours to get it really juicy and fall-off-the-bone (literally) tender. I substituted smoked paprika for the chili powder that’s called for in the recipe, and it tasted amazing, so I have no problem sticking with that from now on. Oh, and I halved the recipe, because it would take us an entire week to eat 5 pounds of pulled pork. Though it’s so insanely tasty, I think I could do it!
Slow Cooker Pulled Pork
Yield: 6 servings
2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup chicken stock or low-sodium chicken broth
1 tablespoon packed dark brown sugar
1 tablespoon chili powder (I substituted smoked paprika)
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 4 1/2–5-pound boneless or bone-in pork shoulder/pork butt, twine or netting removed
2 cups barbecue sauce, optional
1. Place onions and garlic in even layer in slow cooker. Pour in stock or broth.
2. Combine sugar, chili powder (or paprika), measured salt, cumin and cinnamon in small bowl. Pat pork dry with paper towels, then rub spice mixture all over pork.
3. Place meat on top of onions and garlic. Cover and cook until fork-tender, about 6–8 hours on high or 8–10 hours on low.
4. Turn off slow cooker and remove pork to a cutting board. Set a fine-meshed strainer over a medium heatproof bowl. Pour onion mixture from slow cooker through the strainer, then return solids to the slow cooker. Set strained liquid aside.
5. If pork has a bone, remove and discard it. Using 2 forks, shred meat into bite-sized pieces, discarding large pieces of fat.
6. Return shredded pork to slow cooker; add barbecue sauce, if using, and mix to combine. Add 1/4 cup liquid at a time to slow cooker until pork is just moistened. Taste and season with salt as needed.