Pulled Pork

When I started looking for a slow cooker pulled pork recipe, I thought at first that I was doomed to heavily douse a pork shoulder in barbecue sauce and call it a day. But then I found this amazing recipe which instead uses a spice rub and only a minimal amount of liquid, with outstandingly flavorful and tender results. There’s even a little smokiness from the smoked paprika (using smoked salt in the rub and/or a dash of liquid smoke in the slow cooker could get you even more). And there’s all the slow cooker beauty here of getting it started in the morning and coming home to a fragrant house and dinner ready to be served. For a few days, I ate this pulled pork with everything – with eggs for breakfast, on top of salad for lunch, with beans for dinner, and plain for a snack.

Pulled Pork (adapted from Crumbly Cookie)
Yield: 6 – 8 servings

Ingredients:

• 2 Tbsp smoked paprika
• 1 Tbsp chili powder
• 1 Tbsp ground cumin
• 1 Tbsp kosher salt*
• 1 Tbsp dark brown sugar
• 1/2 Tbsp granulated sugar
• 1/2 Tbsp dried oregano
• 1/2 Tbsp ground black pepper
• 1/2 Tbsp ground white pepper
• 1 – 2 tsp cayenne pepper
• 1 (3 – 4 lb) boneless pork shoulder
• 1/4 cup apple cider vinegar

*If you have any smoked salt, that would work amazingly here.

Method:

1. In a small bowl, combine 2 Tbsp smoked paprika, 1 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp kosher salt, 1 Tbsp dark brown sugar, 1/2 Tbsp granulated sugar, 1/2 Tbsp dried oregano, 1/2 Tbsp ground black pepper, 1/2 Tbsp ground white pepper, and 1 – 2 tsp cayenne pepper, then mix thoroughly.
2. Thoroughly rub 1 (3 – 4 lb) boneless pork shoulder with the spice mix, then wrap tightly in plastic wrap, and refrigerate for at least 3 hours and up to 3 days.
3. Unwrap the pork shoulder, place in a slow cooker, and pour in 1/4 cup apple cider vinegar. Cook on low for 8 – 10 hours, or until the pork can be easily shredded. Serve with barbecue sauce.