Welcome to the new and improved Cultivated Cupboard! After blogging for a few weeks, I got a much better idea of what I wanted to do with my little space on the internet and decided to redesign. I hope you guys like the new design as much as I do. I’m completely obsessed with it, but I’d love to hear what you have to say about it too! Leave me a comment and let me know what you think. Also, make sure to check out the new archives page to browse and try some older recipes!
Anyway, on to the main event: pulled pork.
I tried making pulled pork in the slow cooker about a year ago and it came out just OK. It was basically just a pork shoulder cooked in barbecue sauce, and to be perfectly honest, it was pretty boring and one note. But I absolutely love pulled pork so I decided to try again. This time, I eighty-sixed the barbecue sauce and tried a dry rub instead. The results? Roughly one million times better.
This pork is full of complex flavor. The paprika in the dry rub works with apple cider vinegar to give the pork a North Carolina style tangyness (that’s probably not a word, but I promise it’s completely accurate). Toss the shredded pork in just a bit of barbecue sauce, top with coleslaw, and you’ll start considering opening up your own barbecue joint! Seriously, it’s that good.
That might sound a bit over the top. All I know is, this is definitely going to be a regular meal at my house. Try it out for yourself! Put it in the slow cooker on your way out the door and come home to your best meal of the week.
Slow Cooker Pulled Pork
- One 3-4 pound pork shoulder, fat trimmed and bones removed
- 1/4 cup paprika
- 1 tbls. garlic powder
- 2 tbls. brown sugar
- 2 tsp. cumin
- 1 tsp. mustard powder
- 1 tbls. kosher salt
- 1/2 tsp. black pepper
- 1/2 cup apple cider vinegar
- 2 cups water
- 12 hours before you plan to start cooking, combine the paprika, garlic powder, brown sugar, cumin, mustard powder, kosher salt, and black pepper in a bowl. Cover the pork shoulder in the dry rub and let sit for 12 hours or so.
- Remove the pork shoulder from the fridge and allow to come to room temperature. In a slow cooker, combine a 1/2 cup of apple cider vinegar with 2 cups of water. Place the pork shoulder in the slow cooker and cook on low for 6 hours.
- Remove the shoulder from the slow cooker and use two forks to shred. The meat should come apart very easily at this point. If the meat still seems too tough to shred, return it to the slow cooker for an extra hour.
- Remove all but 1 cup of liquid from the slow cooker. Return the now shredded pork shoulder to the slow cooker and cook on low 2 more hours.
- Drain the shredded pork. Toss in barbecue sauce and place on a bun with coleslaw. Enjoy!