Tender pulled pork is a mouth-watering addition to many different meals. BBQ sandwiches, tacos, salads, or just served as your protein dish alongside collard greens, baked beans, and potatoes. All you have to do is put a handful of basic ingredients in a crock pot in the morning and let it slow cook all day. That night you’ll have a delicious, no-fuss meal.
Make a paste out of honey, red wine vinegar, good olive oil, and a selection of spices – salt, pepper, paprika, cayenne, and garlic. Cut an onion in half and place each half in the bottom of the crock pot. Cut a 3-lb. pork shoulder into two pieces and put one piece on each chunk of onion. Slather the pork with the seasoning paste and leave it to cook for about 8 hours until it can be shredded easily and gobbled quickly.
- 3 tablespoons paprika
- 1 tablespoon kosher salt
- 2 teaspoons pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- ½ teaspoon thyme, dried
- ½ cup honey
- ¼ cup red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 onion, peeled and cut in half
- 3 pounds pork shoulder, cut in half
- In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
- Pour in the honey, vinegar, and olive oil and stir to form a paste.
- Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
- Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
- Serve the shredded pork warm with fixings like homemade coleslaw and cornbread. My husband also likes his dipped in a little hot sauce. Refrigerate or freeze the leftovers.
Original recipe can be found here.