Pulled Pork
Tender, succulent slow-cooked pork that shreds effortlessly, ready to be customized with your choice of sauces, sides, and serving vessels. A versatile base dish that adapts to countless regional and global flavor profiles.
Ingredients
Method
Pat the pork shoulder dry with paper towels. Slice the onion and mince the garlic.
In a small bowl, whisk together paprika, cumin, black pepper, and salt to form a dry rub.
Place sliced onion and minced garlic in the bottom of the slow cooker. Set pork on top and rub all over with the spice mixture.
Pour vegetable broth around (not over) the pork. Cover and cook on low for 8 hours or high for 5 hours, until the meat shreds easily with a fork.
Transfer pork to a cutting board. Discard bones if present. Shred using two forks or your hands (wearing gloves for heat protection).
Strain cooking liquid into a bowl, discarding solids. Stir honey and apple cider vinegar into the cooking liquid.
Return shredded pork to the slow cooker and pour the liquid mixture over it. Stir to combine and let warm for 15 minutes on low.
Warm your serving vessels (tortillas, buns, etc.). Use a slotted spoon or tongs to serve pork into vessels. Drizzle with your choice of sauce and top with fresh garnishes if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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