We love pork! Seriously, pork might be our favorite meat and does it get any better than pulled pork? It is battle of willpower not to over-indulge on this every time we make it because it is just that delicious. What’s great about pulled pork is how easy it is to make and what little work goes into making a big batch for a meal and plenty of leftovers. Just start with a high-quality pork shoulder, add a simple rub and throw it in the crock pot with a little chicken stock to cook on low. Cook it “slow and low” as they say for about eight hours and you’ll have a batch of fall off the bone pork that will shread easily with a couple of forks.
This crock pot pulled pork is really amazing, and we love being able to throw it in to cook in the morning and come home to a great smelling meal in the evening. Nothing is better than coming home from work with your dinner already waiting for you!
Don’t let the long cooking time deter you, this recipe is really simple and easy. Try this out and you won’t be disappointed.
I’m drooling just looking at the picture.
If you try out this recipe, let us know what you think by leaving a comment below and adding a rating. Also, take a picture and tag it on Instagram #realsimplegood so we can check it out!
- 3-4 lb organic bone-in pork shoulder
- 1 Tbsp Salt
- 1 Tbsp Pepper
- 1 Tbsp Garlic powder
- 1 Tbsp Onion powder
- 1 Tbsp Chili powder
- 1 Tbsp Smoked paprika
- 1 cup Chicken stock (we used our homemade stock, which is linked to in the post above)
Place all of the seasonings in a small bowl and mix well to make the spice rub.
Massage the spice rub all over the meat. You may have some left over if you have a smaller cut of meat.
If you have the time, wrap and refrigerate the meat for 3 hours or as long as 24 to let the rub set in. If you are planning ahead, I recommend letting the rub set in. If you don't have the time, just season the pork and start cooking.
Place the pork into the crock pot, pour the chicken stock in.
Cook on low for 8 hours.
Remove the pork from the crock pot and place it on a cutting board.
Shred with two forks or tongs and serve.