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:
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Make the spice rub by mixing all the seasonings in a bowl.
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Bring the pork to room temperature and rub the spice mix into the meat.
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Place pork into a baggie and roll to wrap tightly. Refrigerate a minimum of 3 hours to overnight.
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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.
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Transfer meat to a cutting board.
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Shred the meat with a fork then place it back into the crock pot with the juices.
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Add BBQ sauce of choice. We like Primal Kitchen Golden BBQ or Hawaiian BBQ sauce. Or make your own (recipe follows).
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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:
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Combine all ingredients in a saucepan over medium heat. Stir frequently.
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When the sauce starts to boil, reduce the heat to low and simmer 60 minutes.
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Once done, turn off heat and pour sauce in a blender or use an immersion blender until the sauce is a smooth even consistency.
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Can be used for any BBQ needs.
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Store in refrigerator for up to 7 days.
