So here it is, our very first recipe post! We are going to start off with something that our whole family loves, Pulled Pork! We use this recipe for Tacos, Nachos, and Sandwiches. You can also freeze any leftovers. We are a family of 5, so we tend to make more, instead of less, and usually have leftovers to save for the next night, or to freeze for another meal later on. Hope you enjoy!
Prep Time: 10 minutes
Cook Time: 6-8 Hours
Servings: 24
Ingredients:
- 8lb Pork Shoulder Butt Roast
- 1 cup water
- 1 whole apple, quartered (your choice of what type, we use what we have on hand)
- 4 TBS Brown Sugar
- 1 TBS Paprika (smoked or not, depending on your preference)
- 2 TSP Black Pepper
- 2 TSP Chili Pepper
- 2 TSP Garlic Powder
- 2 TSP Onion Powder
- 2 TSP Salt
Instructions:
- Score fat side of pork (this helps the rub get all the way into the fat and meat)
- Mix together all spices, and rub on all sides of the pork, let sit 5-10 minutes
- Put apple and water into crock pot
- Place pork into crock pot (careful not to wash rub off)
- Cover and cook; We do ours on High for 2-3 hours, then on Low for the remaining 3-4 hours.
- Shred pork directly in crock pot, mix all juices back into shredded pork (remove excess fat as desired)
- Eat! We use ours for Sandwiches, Tacos, or Nacho (separate recipe for Pulled Pork Nachos to come soon!)
Side Notes
- This recipe is made to have some leftovers (cut recipe in half if you don’t want any leftovers), we freeze ours in tightly sealed containers. When reheating, we just microwave when we are ready to eat it again. It saves well for about 2-3 months.
- You can sub the apple for apple juice or apple cider vinegar
- You can sub cayenne pepper for chili pepper, or omit altogether (it isn’t spicy, it is just for flavor)
Please leave comments, tips, and tricks below and let us know how it turned out for you!!
Cooking with Velma & Shaggy 