I picked up a pork butt on sale at the grocery this week and decided to let it cook “low and slow” in my crock pot. This recipe calls for a lot of seasoning but the result was a wonderfully smoky, moist, delicious pulled pork. It took a bit longer to cook my roast — I think it was just a bit more than the recipe called for. The BK usually helps remove the fat and pull the pork, but I had to fire him for excessive sampling — it was that good! There was still plenty left for us and a nice container of scraps for the pups as well. Served with Melted Onions and coleslaw — and a nice cold IPA.
SLOW COOKER PULLED PORK (Serves 6-8)
- 3 tablespoons paprika
- 2 tablespoons salt
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ cup honey
- ¼ cup red wine vinegar
- 3 tablespoons olive oil
- 1 onion, peeled and cut in quarters
- 3 to 3 ½ pounds pork shoulder, cut in half
- In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
- Pour in the honey, vinegar, and olive oil and stir.
- Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the sauce on all sides of the pork pieces.
- Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
- Take the time to sort out the final product — remove fatty pieces, onions and bone.