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I was out grocery shopping recently and was looking for a bargain at the meat case. The best deal I could find was on bone-in pork shoulder. Considering that it’s July, I was hoping for something a little more grill-friendly and not so chewy, but I decided to go with it. A large cut can easily feed an entire family, or in my case provide a couple of different meals for during the week.
I used a simple homemade spice rub for seasoning but I could have just as easily used a pre-made rub found in any super market. I then seared the roast in a hot cast iron pan to create a flavorful crust on all sides. After that, I did the easiest thing possible in the world of culinary arts — Placed it in a slow cooker, walked away for hours then returned to find fork tender meat ready to be devoured.
It’s not as sexy as preparing it on a grill or smoking it in a barbecue pit but the end result is tender and juicy meat that can easily be used for sandwiches, nachos or just eaten by itself.
BEHIND THIS BITE
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| Slow Cooker Pulled Pork |
I had a number of different dishes in mind to make with shredded pork as the star. I had provisions to make sandwiches, tacos, burritos and nachos — I could have even made shredded pork egg rolls.
As I mulled my options over, one thing never changed – how I was going to cook the meat, and when push came to shove, I skipped all the foofoo and just went with the basic technique of making shredded pork to present here. I’m glad I did, because from this recipe I, or anyone that makes it, can take the pork and use it any way they choose.
Eventually, I made nachos and sandwiches with this batch. The nachos were tasty and different – it was the first time I had eaten shredded pork nachos and I can say with certainty it won’t be the last time I have them either, but I don’t want to say much about that – I’ll share the pork nacho recipe with my next post.
Eat well, cook often …
THE RECIPE
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| Slow Cooker Pulled Pork |
Serves 6; 4 to 8 hours
4 lb Pork Shoulder Roast
1/2 C Spice rub for pork
1 large Onion
1/2 C Water
Season, sear
Season roast on all sides with spice rub, work in with hand if necessary. Let roast marinate for at least 20 minutes. In a cast iron skillet over medium-high heat, sear roast until a crust forms, 2 to 3 minutes per side.
Cook, shred
Place roast in a slow cooker on top of a bed of sliced onions and a half cup of water. Cover and cook on low for 6 to 8 hours, or high for 3 to 4 hours, or until roast tears apart with fork. Remove from slow cooker and shred meat, then serve.
