No picture on this one… I KNOW!! Sorry
BOTH camera batteries died and are currently charging on the kitchen counter.
However, that won’t stop me from telling you how easy and delicious this pork is. Of course I still highly recommend you try the Carolina BBQ if you haven’t already, but this recipe is a good one for people who aren’t as vinegar-crazy as us native Carolinians. It’s got a nice mix of spices, in quantities that aren’t overpowering. It could be eaten on its own, in tacos, over rice, whatever you want. PLUS it’s made in the crockpot, and how can I argue with that? It’s just really great.
The original recipe was Pioneer Woman’s, but Kitchenbelle adapted it for the crockpot, and that’s where I found it. I did a few things differently, which made it super duper easy, and I will write it as I made it.
Crockpot Pulled Pork
- One 4-7 pound pork shoulder
- 1 onion, chopped
- 1 teaspoon chili powder
- 1/4 cup brown sugar
- 4 cloves of chopped garlic (I used 2 tsp of the jarred minced garlic)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon salt
- freshly ground pepper to taste
- 1-2 tablespoons olive oil
- 2 tablespoons vinegar
Rinse pork and pat dry. Trim any large pieces of fat. Place in large crockpot.
In a bowl, add onions, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil, and vinegar. Stir until thoroughly combined.
Pour mixture over pork and rub into every fold and ever nook. Add two cups of water to the crockpot and cover with lid. (I may reduce the amount of water in the future – there was a lot of liquid!)
Cook on low for 8 hours, or longer if you have time. The longer you cook it, the more tender it will be.
When it is done turn pork over in juice and let sit for 15-20 minutes. Place pork on a platter and shred with two forks. Pour some juice over the top and serve.