A pork shoulder is an inexpensive cut of meat that becomes fall-apart tender when cooked “low and slow” in a crock pot over the course of several hours. Here, it is rubbed in spices that mimic the flavor of barbecue sauce – but feel free to add any additional spices to it that you might like. It is impossible to mess this one up! A pinch or two of dried ginger would be nice, as ginger has anti-inflammatory properties to boot!
You can eat the shredded pork as is, serve it over a salad, mix it into a bowl of rice and beans, or pile it up in a sandwich (especially with extra barbecue sauce!). In short, this is an easy to prepare dish that will stretch throughout the week…pending it lasts that long!
Crock Pot Spice-Rubbed Pulled Pork (Serves 4-6)
- 2-2-½ pound pork shoulder
- 2 tablespoons dark brown sugar
- ½ tablespoon ground cumin
- ½ tablespoon smoked paprika
- ½ tablespoon garlic powder
- ½ tablespoon salt
- Water OR chicken stock
- Using a paper towel, pat the pork shoulder completely dry.
- Combine all of the spices and place the mixture on a large shallow plate. Place the pork shoulder on top of the spices, and rotating, completely coat the meat, gently patting the spices in as you go.
- Place the pork shoulder in your crock pot with the water (or stock). Cover and cook over low heat for approximately 6-8 hours, until the shoulder is nearly falling apart. Remove the meat from the pot, place on a plate, cover with tinfoil, and allow it to rest for 10 minutes.
- Meanwhile, skim any fat that has accumulated off of the top of the cooking liquid in the crock pot. Using two forks shred the pork into large pieces.
What’s your favorite crock pot meal?