Posted by Serena Bakes Simply From Scratch / Sunday, February 26, 2012
Slow Cooked Pulled Pork
Pulled pork is one of those favorite comfort food items. We usually have it about once a year and Colt slow smokes it all day on the BBQ for the Fourth Of July. But I just happened to have a pork shoulder in the freezer and I once again am trying to re reign in my grocery budget as it has a tendency to become out of control. The awesome thing about a pork shoulder is you can usually get at least 2 meals out of so it becomes very budget friendly! We also had company coming over for dinner and a huge head of cabbage waiting for a use so this was a perfect meal to make! I will be truth full I have never slow cooked a pork shoulder before but let me tell you it was the juiciest, delicious and tender piece of meat. I have always reserved this for my husband to smoke but never again will we wait for a yearly BBQ. This is a must make!
Take seasoning and rub into 3 lb pork shoulder and let rest at least 1 hour or up to over night in the fridge.
Place 1 tablespoon Olive oil into a heavy duty large dutch oven and heat over medium. Add pork shoulder and brown on both sides. The picture looks burnt but it wasn't the sugar just became super caramelized so watch carefully. It takes about 2-3 minutes per side dependent on the stove. Add water and apple cider vinegar. Place into a crock pot and let cook for the day or cover the dutch oven and turn the heat to low. If cooking in a crock pot allow 8 hours on the stove top on the the pork will be super tender in 4-5 hours.
Once pork is cooked allow to rest in juices about 20 minutes with heat turned off. Reserve 1 cup liquid and drain juice off. Use 2 forks to pull pork apart. Mine was so tender I couldn't remove it from the pan it just fell apart. Mix with your reserved juice and favorite BBQ sauce.
Slow Cooked Pulled Pork
Recipe by Serena Bakes Simply From Scratch
Slow Cooked Pulled Pork recipe with step by step instructions and photos. Delicious and easy to make.Prep time: PT10M
Cook time: PT4H
Total time: PT4H10M
Yield: 10 Servings
- 3 pound Pork Shoulder Roast
- 1/4 cup Brown Sugar
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1/2 teaspoon Ground Ginger
- 1 teaspoon Granulated Garlic
- 3 teaspoons Chili Powder
- 2 teaspoons Salt
- 1 teaspoon Pepper Or To Taste
- 1 tablespoon Extra Virgin Olive Oil
- 2 cups Water
- 1/4 cup Apple Cider Vinegar
- Favorite BBQ sauce for after pork is cooked to mix in
- Hamburger Buns
- Mix all seasonings and sugar in a bowl and rub into the pork. Place pork back into the refrigerator and allow to absorb flavors for at least 1 hour or over night.
- Preheat a dutch oven and add olive oil over medium high heat. Add pork roast and brown on both sides. About 2-3 minutes per side. Watch carefully because the sugar browns fast. If using a crockpot remove roast to the crock pot and deglaze the pan with the water and vinegar and scrape all the little bits off the bottom and add to the crock pot. If leaving in the pan just add the water and vinegar and scrap the bits off the bottom and cover the pan. Bring to a boil and turn to low. The meat will not be fully covered in liquid. Leave roast to cook for 4-5 hours on stove top or a minimum of 8 hours in the crock pot.
- Turn heat off and allow the roast to sit in the liquid for about 20 minutes. Reserve 1 cup of juice and pour off excess liquid. Take 2 forks and pull pork apart. Mix with reserved liquid and favorite BBQ sauce. Serve on hamburger buns.