Slow Cooker Pulled Pork
Slow Cooker Pulled Pork
Ingredients
- 2 kg boneless pork shoulder
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
For the Spice Rub
- 2 tablespoons dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon extra virgin olive oil
- 1 teaspoon brown sugar
- 2 brown onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon jalapeños, optional
- 2 cups chicken stock
- 1/2 cup adobo chillies in sauce
- 2 tablespoons brown sugar
- 1/2 cup apple cider vinegar
Instructions
- 1
Cut the boneless pork shoulder into large pieces. Season the pork pieces generously with sea salt and cracked black pepper.
⏱️ 5 min
- 2
In a small bowl, combine the spice rub ingredients: dried oregano, ground cumin, extra virgin olive oil, and brown sugar. Mix until a paste forms.
⏱️ 3 min
- 3
Place the seasoned pork pieces into the slow cooker. Rub the prepared spice mixture all over the pork, ensuring it is well coated.
⏱️ 5 min
- 4
Add the finely chopped brown onions, finely chopped garlic cloves, and jalapeños (if using) around the pork in the slow cooker.
⏱️ 3 min
- 5
Pour in the chicken stock, adobo chillies in sauce, the remaining 2 tablespoons of brown sugar, and apple cider vinegar. Stir gently to combine the liquid ingredients without disturbing the pork too much.
⏱️ 4 min
- 6
Cover the slow cooker and cook on the low setting for 8–10 hours, or on the high setting for 5–6 hours, until the pork is incredibly tender and shreds easily with two forks.
⏱️ 480 min
- 7
Once cooked, use two forks to shred the pork directly in the slow cooker. Stir the shredded pork through the rich sauce until well combined.
⏱️ 5 min
- 8
Serve the tender pulled pork in soft brioche buns with mayo and slaw, in tacos with avocado and slaw, stuffed into baked sweet potatoes, or over rice with steamed greens.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Pulled Pork
- 2 kg boneless pork shoulder
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
For the Spice Rub
- 2 tablespoons dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon extra virgin olive oil
- 1 teaspoon brown sugar
- 2 brown onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon jalapeños, optional
- 2 cups chicken stock
- 1/2 cup adobo chillies in sauce
- 2 tablespoons brown sugar
- 1/2 cup apple cider vinegar
Instructions
- 1
Cut the boneless pork shoulder into large pieces. Season the pork pieces generously with sea salt and cracked black pepper.
⏱️ 5 min - 2
In a small bowl, combine the spice rub ingredients: dried oregano, ground cumin, extra virgin olive oil, and brown sugar. Mix until a paste forms.
⏱️ 3 min - 3
Place the seasoned pork pieces into the slow cooker. Rub the prepared spice mixture all over the pork, ensuring it is well coated.
⏱️ 5 min - 4
Add the finely chopped brown onions, finely chopped garlic cloves, and jalapeños (if using) around the pork in the slow cooker.
⏱️ 3 min - 5
Pour in the chicken stock, adobo chillies in sauce, the remaining 2 tablespoons of brown sugar, and apple cider vinegar. Stir gently to combine the liquid ingredients without disturbing the pork too much.
⏱️ 4 min - 6
Cover the slow cooker and cook on the low setting for 8–10 hours, or on the high setting for 5–6 hours, until the pork is incredibly tender and shreds easily with two forks.
⏱️ 480 min - 7
Once cooked, use two forks to shred the pork directly in the slow cooker. Stir the shredded pork through the rich sauce until well combined.
⏱️ 5 min - 8
Serve the tender pulled pork in soft brioche buns with mayo and slaw, in tacos with avocado and slaw, stuffed into baked sweet potatoes, or over rice with steamed greens.
⏱️ 5 min