This slow cooker pulled pork recipe post was updated 8/2015 as part of the #ThrowbackThursday photography project where I add better pictures to already delicious recipes!
Hello dolls! That chill is in the air and I’ve finally spared a minute to blog again!
The Godfather and I were in Florida for a few weeks visiting family; I didn’t pack a computer and I abhor typing long messages on my phone. Then we came back and I had a wild baking schedule, but it felt so good to be back in the kitchen with my tools. Neither the Godfather’s mother or my own are bakers and we had to get a little creative in the kitchen when working with limited tools. Regardless, it was a wonderful trip. One of the downsides to being a military family is living far from relatives most of the time, so we cherish the moments when we do get to see them.
We also had a chance to visit our alma mater, the University of Miami, and pick up a few things for a new little addition to our team. In case you haven’t heard, the Godfather and I are expecting a little pixie in January of 2014! So far the pregnancy has been relatively easy, with no major cravings, but we have a few months yet where I could try to convince you that pickle ice cream is a recipe worth trying. You have been warned.
Actually, today’s recipe is somewhat inspired by baby girl and her adventures at the farmer’s market. Obviously, she goes to work with me every Tuesday and we shop together. One week, the farm across from my booth had these beautiful cabbages piled happily on the table and I had. to. have. one. I took it home, cut up about a quarter, sauteed it with some olive oil and fresh garlic, and enjoyed it heartily for lunch. I had to find something to do with the leftover though because it would be a shame to waste it, the Godfather only has a passing interest in cabbage, and we had standing lunch and dinner dates with each other the rest of the week, so there was no opportunity for me to fix something for just me (and the girl).
We both love barbecue though and miss the pulled pork we could readily get in Georgia. Many years ago, well before we owned our grill/smoker, I went through several recipes for oven-roasting pork shoulder (aka “Boston butt”) to mimic the barbecue flavor without the grill. I didn’t have much luck until I found this recipe and used my crock pot. We tweaked the seasoning a bit to fit our liking, but it’s been a “go to” since!
- 1 4-5 lb pork shoulder
- 2 tbsp white vinegar
- 1 tsp black pepper
- 2 tsp white pepper
- 2 tsp ancho chile powder
- 1 tbsp cumin
- 2 tbsp smoked paprika
- 1 tbsp dried oregano
- 3 tbsp brown sugar
- 1 tbsp salt
- 1 tsp garlic powder
Mix together the spices in a large ziploc bag and then add the pork shoulder and shake the bag until the pork is coated in the rub. Let the pork marinate in the refrigerator overnight.
Spray the inside of your crockpot with nonstick spray or oil and then place the marinated shoulder in the pot. Add the vinegar, cover, and set the pot to low. Note: The original recipe says to turn the pork shoulder after the first hour and again after the second and third hour. Since I would often put this to cook before leaving for work, the shoulder would not be turned and it still turned out fine.
After about 8 hours, the pork should be fork-tender and shred easily. Shred the meat using two forks and stir into the sauce that has formed at the bottom of the crockpot. Serve and enjoy!