Looking for easier dinner times? Me too! My favorite dinner, that just about creates itself, is pulled pork in the slow cooker. Spend a few minutes today, so you can smile tomorrow when someone asks, “What’s for dinner?”
Here is my basic pulled pork recipe, originally posted w/”Braised Pulled Pork and Modified Memphis Coleslaw“.
- 2–3 pound pork shoulder roast, boneless cut into 4 pieces
- 1 tbsp high-heat cooking oil safflower by The Oil Barn
- 1 tbsp Kosher salt
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- a few grinds of black pepper
- 3 cups braising liquid (2 12-ounce bottles of light beer, or 1 bottle of beer and either 12 oz. broth or a 12 oz. bottle of marinade or BBQ sauce)
Season the pork shoulder pieces with the salt, cumin, cinnamon, and black pepper. Heat the oil in a stove-top safe slow cooker insert or Dutch oven, like Le Creuset. Brown the meat on all sides. Take the time to develop a crispy outer layer on the meat, this will add great flavor to your braise.
After browning the pork, add the braising liquid. Set slow cooker to high 4–6 hours or with Dutch oven, a low simmer, covered with lid, on the stovetop for 2.5–3 hours. When meat is cooked, remove to a cutting board and cool slightly before fork shredding. Reduce sauce on stovetop if you'd like. Return meat to the sauce and serve with toasted ciabatta rolls and coleslaw.