I've been meaning to post a crockpot pulled pork recipe for a long time. I probably could have posted one waaaaaay back when I first started this blog...but the problem is, I tend to make up my dry-rub mix on the fly and never write it down.
Even when I did write it down, I didn't know how to take a pretty picture of pulled pork. Not with my phone camera, anyway.
Well, things change. Now, I have a DSLR. And even though pulled pork wasn't on my "recipe ideas" list...
I made pulled pork for a big housewarming taco party (along with 2 other kinds of meat), I wrote down the recipe as I made it, and I got rave reviews and compliments on the pork. My partner's dad has asked me to make it again every time I've seen him since.
So now, I can confidently share the recipe for some really easy, flavor-packed crockpot pulled pork. I make this (or a variation of it) all the time. Prepping some pulled pork on the weekend makes for easy protein all week!
One of the best things about making pulled pork is how versatile it is. Like I was saying, I often change up the spice mixture. I usually just use what's on hand, with a couple staples always making an appearance. Paprika, chili powder, salt, pepper are permanently showcased.
I'm going to be honest, I don't know if it's entirely necessary to dry-rub the pork and wrap it up overnight. But I first tried it when using another paleo blogger's pulled pork recipe (sorry, I don't remember whose) and I thought it was a brilliant and effective idea. Not only does that method take care of the prep work the night before, but I do find it imparts lots of flavor to the pork. So, maybe it's a personal thing, but I totally recommend doing it.
I am quite pleased with how the pictures for this recipe turned out. I feel like I'm finally getting the hang of my new Nikon! I have to work on my food styling skills, but I think the food still looks droolworthy and amazing. And food photography is fun. Who knew? I mean, I thought I would enjoy it, but I didn't really know what to expect. I have my frustrated moments where I want to throw the camera off my balcony - it is a learning process after all - but for the most part, I find the whole thing fun and fascinating. I'm constantly impressed by what the camera can do...and what I can do with it.
Have you ever struggled to learn a new skill, and then once you finally get it right it just seems to click? I've been working on my pull-ups at CrossFit. I've been a CrossFitter for 2 years - after that long, I figured I'd better put in the extra effort necessary to master that skill. One of my coaches gave me some extra movements to work on outside of the WODs to help build strength. Then last weekend I got my first kipping pull-up...and after that first one, I've been able to bang them out pretty consistently. I'm working on stringing together my kips, but I can do multiple singles in a row no problem. Seems like I just had to unlock the skill by achieving my first kipping pull-up, and now it's a consistently usable movement. (Eh, looks like I'm using some gaming jargon now...time to switch gears and just give you the recipe!)Print
Dry-Rubbed Crockpot Pulled Pork
- Prep Time: 10 minutes
- Cook Time: 6 hours 10 minutes
- Total Time: 6 hours 20 minutes
- 5-6 lb pork butt/shoulder roast
- 1 ½ Tb coarse sea salt
- ½ Tb garlic powder
- ½ Tb chipotle powder
- 1 Tb paprika
- ½ Tb cumin
- ½ Tb chili powder
- ½ Tb ground black pepper
- 1 tsp crushed red pepper
- ¼ c fresh jalapenos, diced (optional)
- The night before serving, you'll have to dry-rub the pork roast! Combine all spices in a small bowl. Generously rub the spice mixture all over the pork roast. You really want to cover every little nook and cranny with spices...no meat showing!
- Tightly wrap the entire spice-rubbed roast with plastic wrap. Place the wrapped pork roast in a bowl and place in the fridge overnight.
- The next day, unwrap the pork roast and place in a large crockpot. Cook on low for 4-6 hours. You don't need to add any liquid! When the roast is cooked, it should shred easily with a couple forks. After shredding, add the diced jalapenos and let the pulled pork simmer for 10 minutes in the bottom of the crockpot.
You can certainly use a smaller pork roast. You may end up with leftover spices, and you may have to lessen the cook time.
Ray Dar says
This is awesome - doesn't matter how full I am right now - that pork looks soooooooooo good. Thanks for sharing this article and *most importantly* that recipe! Excited to keep reading!