Flashback Friday: Crockpot Pulled Pork
I know it was just the holidays and we had a nice little break, but I am feeling totally exhausted this week. My brain feels fried and I want to spend the entire weekend on the couch just staring at the television while watching total garbage like Vanderpump Rules (please tell me at least some of you watch it…).
If I am going to spend the weekend being completely useless, I am going to need to pull out the slow cooker!
We’re actually not big pork eaters in this house, but I can never say no to pulled pork out of the crockpot. It’s so tender. You can eat it on a bun and serve it with fries or potato salad or you can also make it a nicer dinner with mashed potatoes and veggies. I like meals that can go either way, don’t you?
I made this pulled pork for us for New Year’s Day since you know how they say it’s supposed to be luck. Don’t ask me who says this because I don’t know. They. They say it. Whatevs.
Since it was just the two of us, we had a lot left over and my husband who rarely eats leftovers, continued making sandwiches for 2 days after I made it. Now that is something!
Crockpot Pulled Pork
- 1 5-6 lb. boneless pork butt or pork shoulder
- 1 yellow onion, sliced thin
- 2 tablespoons. packed brown sugar
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon cumin
- 1 teaspoon ground mustard
- 1 teaspoon red pepper flakes
- Turn crock-pot on low heat. Slice onion into thin slices and place at the bottom of the crock-pot. Rinse pork and pat dry. Combine salt and pepper, paprika, and brown sugar. Rub mixture all over the pork and place into the crock-pot.
- Combine cider, Worcestershire sauce, mustard, and red pepper flakes. Drizzle mixture over the pork. Cook on low heat for approximately 9-10 hours.
- Remove pork from crock-pot onto a large cutting board (scoop out onions if you want to eat them). Drain liquid or pour into a sauce pan if you plan to make a gravy. Using a fork, shred pork and serve on toasted buns with homemade gravy or your favorite BBQ sauce!