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“.
- 1 pork shoulder (around 2-2.5 pounds), cut into 4 chunks
- 1 tablespoon high-heat cooking oil, like grapeseed
- 1 tablespoon sea salt
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- a few grinds of black pepper
- 3 cups of braising liquid: I like to use two 12 oz. bottles of beer, or one bottle of beer and 12 oz. stock, or one bottle of beer and 12 oz. bottle of marinade or BBQ sauce (I tried Paradigm's "Island BBQ Sauce" last night and it was a crowd pleaser, even w/kids). Have fun with it and experiment.
- Season the pork shoulder chunks with the salt, cumin, cinnamon and black pepper. Heat the oil in your stove-top safe slow cooker insert, or in a 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 your slow cooker on high for 6 hours, or use your dutch oven (with cover) on your stovetop (low simmer for 2.5 - 3 hours). When meat is cooked, remove to a cutting board, shred with two forks, then return to the sauce. Serve with coleslaw and a ciabatta roll or other bun.