This recipe is a hit in our family! Instead of using Sweet Baby Rays loaded with high fructose corn syrup, we use spices to get the flavor! Then we make our own version of Chipotle burrito bowls/salads! Enjoy!
Slow Cooker Pulled Pork
For the Spice Rub
2 Tbsp. smoked paprika 1 Tbsp. coarse sea salt
1 Tbsp. chili powder 1 Tbsp. ground cumin
½ Tbsp. freshly ground black pepper ½ Tbsp. dried ground oregano
½ Tbsp. ground white pepper 1 tsp. cayenne pepper
2-3 pounds bone-in pork shoulder
¼ cup water
1. In a small mixing bowl, combine all the ingredients for the spice rub and mix well.
2. Massage the spice rub all over the meat. Wrap tightly in a double layer of plastic wrap and refrigerate for at least 3 hours and up to 48 hours (the longer the better!).
3. Unwrap the meat and place in a slow cooker. Add the water and turn the slow cooker to low. Cook for 8-10 hours, until the meat is fork tender
4. With the pork still in the slow cooker, use 2 forks to pull it apart
Recipe from the Paleo Kitchen, by Juli Bauer & George Bryant