Easy Pulled Pork
Early summer seems a sensible time to stow that slow cooker until autumn beckons. But the hot days ahead truly are a time to keep the stove off and let a Crock-Pot do the cooking. Pork shoulder is a natural candidate: pull-apart tender when done, it’ll be the hit of any summer celebration — and it cooks while you play!
- 5 pounds boneless pork shoulder Add to list
- 3 tablespoons brown sugar Add to list
- 2 tablespoons organic paprika Add to list
- 1 tablespoon organic ground cumin Add to list
- 1 1/2 tablespoons organic chili powder Add to list
- 1 1/2 teaspoons organic ground coriander Add to list
- 1 1/2 teaspoons organic dried thyme Add to list
- 2 teaspoons salt Add to list
- 1 teaspoon organic ground pepper Add to list
- 1/2 teaspoon organic ground white pepper Add to list
- 1 pint low-sodium chicken broth Add to list
Cut roast in half or to fit your slow cooker. Combine sugar and spices and rub into each piece of meat, then place in slow cooker. Pour broth over meat. Set slow cooker to low and cover. Cook for 6 to 8 hours, or until the roast is fork tender. Limit peeking beneath the lid, to maintain heat.
When done, remove the roast to a cutting board. Pull apart with forks or chop fine with a cleaver.
- Serve on warm, soft rolls with BBQ sauce or top with fresh cole slaw, with a side of baked beans or potato salad.
- Tuck into corn tortillas with cilantro, sour cream and salsa for tacos.
- Tuck into flour tortillas and roll into burritos with spicy black beans and Spanish rice.
- Serve atop mixed greens and sliced seasonal vegetables for a savory salad.
Source: Sound Consumer June 2009