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“.
Pulled Pork
4–6 servings
Ingredients
- 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)
Instructions
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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.
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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.
