|Not the prettiest picture, but this pulled pork is AMAZING|
I'm sorry that I don't have a fantastic picture for this recipe, but this recipe was previously sharing a post with my Pulled Pork Apple Sliders and I wanted to let it have it's own post. I use this recipe every time I make pulled pork, and I use the leftovers for all kinds of dishes. I get SO MANY compliments on this when I make it. It's incredibly juicy and tender. It's flavorful, but neutral enough that the leftovers can be used for anything; and to top it all off, it's so easy-- especially when you make it in your slow-cooker or crock-pot! This is a fantastic recipe to make for meal-prep, and it's a favorite of mine for large crowds because even non-Paleoites love pulled pork!
I hope this becomes a regular recipe on your menu, as it is on our's!
Laura's Pulled Pork
4-5lb pastured pork shoulder/butt (depends on what your butcher likes to call it)
2 Tbs garlic powder
2 Tbs onion powder
1 Tbs ground coriander
1/2 Tbs ground allspice
1/2 Tbs turmeric
1/2 Tbs chili powder
1 Tbs sea salt
Dash or two of pepper
Preheat oven to 250*F (not necessary if using a slow-cooker/crock-pot). Mix all spices in a bowl (I have used only a Tbs for measuring so you only need one measuring spoon--less clean up & convenient). Place pork shoulder in a deep roasting pan. Spread dry rub over on pork, covering all sides with a thick coating. Cover with foil. Place in oven and let it cook low and slow for up to 8 hours. 5lbs usually takes a full 8. If you get two smaller cuts (i.e. 2, 2lb cuts) it will only take about 5-6 hrs. The meat should fall easily away from the bone, and the pan should be full of juices. You can also cook this in a crock-pot/slow-cooker on the low setting. Remove bone from meat. Shred meat by pulling it apart using two forks. Mix it in with the juice to allow the meat to soak up all that flavor!