Slow-Cooker Pulled Pork
Looking for an easy and delicious summer recipe? We’ve got you covered!
Slow-Cooker Pulled Pork
8 servings
Ingredients:
4 pounds pork shoulder or pork butt (or choose pork tenderloin if you prefer less fat)
4 T smoked paprika
2 T sea salt
2 T chili powder
2 T ground cumin
1 T ground black pepper
1 T dried oregano
1 T ground white pepper
2 t cayenne pepper (or cayenne to taste)
BBQ sauce (recipe follows)
Instructions:
1) Make the spice rub by mixing all the seasonings in a bowl.
2) Bring the pork to room temperature and rub the spice mix into the meat.
3) Place pork into a baggie and roll to wrap tightly. Refrigerate a minimum of 3 hours to overnight.
4) When ready to cook, remove the pork from the baggie and place it in the slow-cooker/crock pot. Add ¼ cup water or chicken stock. Cook on low 8-10 hours until fork tender.
5) Transfer meat to a cutting board.
6) Shred the meat with a fork then place it back into the crock pot with the juices.
7) Add BBQ sauce of choice. We like Primal Kitchen Golden BBQ or Hawaiian BBQ sauce. Or make your own (recipe follows).
Serve any way you like (in a power bowl with rice and veggies or a cassava tortilla or lettuce wrap) and enjoy!
SportFuel BBQ Sauce
Makes 4 cups
Ingredients:
3 tomatoes, diced
1 white onion, diced
4 cloves garlic, diced
1 6 oz can organic tomato paste
1 cup organic beef stock
2 T dijon mustard
2 T apple cider vinegar
2 T sweet paprika
1 t sea salt
1 t cayenne pepper
8-10 ounces diced pineapple (depending on desired sweetness level)
Instructions:
Combine all ingredients in a saucepan over medium heat. Stir frequently.
