Just about everyone loves pulled pork. It’s delicious, doesn’t require much work, and can easily be kept warm in a crock pot, which is probably why it frequents so many potlucks, parties, and devos.
Below is my basic recipe for smokey, delicious barbeque pulled pork. After making it, there are only two decisions you’ll need to make: “bun or no bun?” and “slaw on the side or on top?”
Slow Cooker Pulled Pork
- 5 pound whole pork shoulder
- 1-1/2 tablespoons garlic, minced
- 1 tablespoon seasoning salt
- 1 teaspoon black pepper
- 2 teaspoons cumin
- 1-1/2 teaspoons paprika
- 2 medium to large onions
- 1 tablespoon liquid smoke
- Barbeque sauce
Rub garlic onto the meat.
Mix together the seasoning salt, pepper, cumin, and paprika. Coat the meat in this spice mixture, wrap in plastic wrap, and store in a fridge for at least 4 hours or overnight. (This step isn’t necessary, but it does improve the flavor.)
When you’re ready to cook, roughly chop the onions into quarters and layer them in the bottom of a slow cooker with the meat on top. Add liquid smoke. Fill the slow cooker 2/3 of the way with water. Cook on low for 8 hours or on high for about 3-4 hours.
When it is finished cooking, turn off the slow cooker and remove the bone from the shoulder. It should slide out easily. Using a slotted spoon, transfer pieces of meat to a bowl, leaving the liquid and fat behind. Discard this liquid and return the good meat to the slow cooker bowl.
Using two forks, shred the meat. Add barbeque sauce conservatively (it is easier to add more sauce than to take any away), stirring it into the meat until you’ve reached desired consistency.