A few years ago when I started getting into the cooking world I thought a Crockpot / Slow Cooker was only cool in my Mom’s house. It seemed too bulky and not-hip-enough to have in my city-apartments, so I never got one. Recently, that changed. I entered this thing called “adulthood” and realized that owning a crockpot was the cool thing to do. Not because it was cool, but because it was the way to make cooking meals in bulk easier.
I dabbled in chicken recipes, chili recipes, and soup with my crockpot so far. But after that, pulled pork was definitely in order.
This was my recipe for super easy, super tasty, and super juicy pulled pork that you can use all week long, and not to mention it functions for a variety of things. We made pulled pork sandwiches with cole slaw, pulled pork tacos, and PULLED PORK GRILLED CHEESE. Needless to say, a crockpot changed my life.
Also, if someone could tell me the difference between a slow cooker and a crockpot in the comments, that’d be great.
4 pound pork shoulder
2 tablespoons brown sugar
2 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
¼ cup apple cider vinegar
¾ cup water
- Mix together all of the dried spices in a bowl and rub onto all sides of the pork.. Get all up in there, this is the fun part!
- Place vinegar and water in bottom of slow cooker/crockpot
- Carefully add pork (so you don’t wash off spices)
- Cover and cook on low for about 6-8 hours
- Shred the pork with two forks about every 3 hours – should only do this 3-4 times before it’s done. (remove any large fatty pieces and discard if you like)
- Mix around the juices ontop of pork as desired
Serve however you like!