Slow Cooked Pulled Pork

This recipe came to light, just because my friend had just bought a slow cooker. God, it was like something out of this world for us. It was probably the first and only cooking gadget she ever bought. Half year later she moved out of the country and now I am the rightful owner of that precious slow cooker.

The first thing I made using the mentioned slow cooker is of course, pulled pork. I live with vegetarians roommate, so when I cook 4 pounds of pork butt, that means three days without eating anything else.

I eat this with nachos so super nachos becomes super supreme nachos, or with pita bread -I know!, or just like it is, bared with nothing else. Actually with some spritz of lime juice and chopped cilantro. It is salty when you eat it like this so I don’t recommend this to anyone, but at one point, after I ate the last pita bread, this is the only way I could eat the pork.

I do recommend to eat as tacos, but imagine how much more condiments do I have to buy for pulled pork tacos?! But do as I say not as I do, okay? All jokes aside, give this one a try, you only need to prep for like 15 minutes, and crochet while it’s cooking for 10 hours. Then you’ll have food lasted longer than 3 days and a beanie or a scarf!

Ingredients:

4 pounds (minimum) pork shoulder (pork butt) 

2 1/2 tsp salt

1 tsp black pepper

1 tbsp dried oregano

2 tsp ground cumin

1 tbsp olive oil

1 large onion -chopped

1 jalapeno -deseeded and chopped

4 cloves garlic -minced

1 cup orange juice 

Instructions

• Rinse and dry the pork shoulder/butt.

• Combine salt, pepper, cumin, dried oregano and olive oil, then rub it real nice on the pork surface. Do not miss any spots!

• Place the pork in a slow cooker (skin side up), top with chopped onion, chopped jalapeño, minced garlic and orange juice.

• Slow Cook on low for 10 hours or on high for 6 hours. 

• Remove from the slow cooker and let it cool enough to shred. Then shred using two forks. 

• Skim off the fat from the juices remaining in the slow cooker and discard. Reduced the juice down to about two cups left. Enjoy!

Alternatively I like my pulled pork slightly dry or crispy. 

• So I heat 1 tbsp oil in a large skillet over medium high heat. 

• Add a single layer of shredded pork into skillet, drizzle over some juice and cook until the juice evaporated and the bottom is nice and crispy brown.

• Drizzle the juice some more, served immediately.