Easy Slow Cooker Pulled Pork
So I wanted to try planning out our dinners one week at at time, only going to the grocery store on Sundays. I have tried this before and it works out great. No more trying to decide where to eat, what we are going to eat, etc. So for my first day of cooking I decided to go with pulled pork tacos. Luckily the pork shoulder/butt was on sale at the local grocery store. I think I read somewhere that they are not going to call them butts anymore. Nothing like a good ole pork butt in my belly. I got a decent sized 4.5lb pork shoulder for a little over 10 dollars. The prep time only took me less than 20 minutes and then I waited... the result was a juicy, succulent, melt in your mouth flavor. I am definitely going to make this again for a larger crowd. I love hosting people and cooking but it gets a little cramped in our 2 bedroom apartment. The hubby approved and could not stop picking at the meat when I took it out of the CrockPot.
- 1 4-5 pound pork shoulder (bone is ok, you can remove it later)
- 3 tablespoons of brown sugar
- 1 tsp ground cumin
- 1 tablespoon of Kosher salt
- 1 tablespoon of chili powder
- 1/2 teaspoon of ground cinnamon
- 2 cubes of chipotle seasoning (this can be found in the ethnic food aisle or next to the chicken bouillon cubes)
- 1 medium onion (white or yellow) thinly sliced
- 4 cloves of garlic thinly sliced
- 2 cups of BBQ sauce
- Place the onions and the garlic evenly at the bottom of the slow cooker.
- Pour in the chicken broth
- Drop in your two chipotle cubes
- Combine all of the dry ingredients into a small bowl (sugar, salt, chili powder, cinnamon) and mix well
- Pat the pork shoulder dry on a cutting board and rub in the spice mix all over the pork
- Place the pork into the slow cooker and cook on high for 7 hours
- Remove pork from the cooker and place on a cutting board. Shred using two forks. Discard bone and excess fat. Use a mesh strainer to separate the liquid and onion/garlic mixture. Return only the onion/garlic mixture back to the cooker. Place shredded pork back into cooker and add BBQ sauce to desired amount.
I served the pulled work with warm flour tortillas, cilantro, and avocado. It was absolutely delicious! You can serve it on a bun with cole slaw too. Other toppings for your tacos can include mango, pico, etc.