Slow Cooker Pulled PorkCourse: Barbecue, MeatCuisine: AmericanDifficulty: Easy
Pork shoulder or butt is a lesser cut off the pig as it is tougher meat and tends to be fatty. Slow cooker, Smoker or BBQ are the best ways to handle this cut. By introducing a low slow heat and hours of cooking this tenderizes the meat and allows the fat to break down maintaining the moisture.
1 tbsp oil
1 to 2 pound pork shoulder or pork butt roast
1/4 cup Cajun Spice rub
1/4 cup maple syrup
2 tbsp Apple Cider Vinegar
1/4 apple juice or cider
1/4 cup light brown sugar
1 extra-large onion (chopped)
1 large apple cored and chopped
2 cloves large garlic (crushed)
1/4 cup water
1 tsp liquid smoke (optional)
- Cajun Spice Rub Mix
2 teaspoons salt
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
1/2 teaspoon red pepper flakes
- Pour the vegetable oil into the bottom of a slow cooker allow to heat.
- Rub pork with cider vinegar let stand while mixing together Cajun Spice rub and brown sugar.
- Brush pork with maple syrup then roll in Cajun Spice dry rub mixture.
- Place the pork roast into the slow cooker; pour in the water, add garlic, onion and apple.
- Cover and cook on High, checking liquid level after several hours and adding additional apple juice when necessary.
- Cook until the roast shreds easily with a fork, 5 to 6 hours.
- About 1 hour before cooking time is complete add 1 tsp of liquid smoke (if desired)
- Remove the roast from the slow cooker, and shred the meat using two forks.
- Remove apples and onions break down and add to pork, blend together.
- Pulled pork may be served on toasted buns or with sides of your choice.
- This recipe yields a moist and delicious traditional dry rubbed style pork. If you like yours with sauce, top with a favourite BBQ flavour of your choosing.