Name: Erickson Slow Cooker Pulled Pork
Yield: 10 servings
Ingredients: 4 lb boneless pork shoulder; 2 tsp kosher salt; 1 tbsp smoked paprika; 1 tbsp brown sugar; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp black pepper; 1 tsp ground cumin; 1 cup apple juice or low-sodium chicken stock; 2 tbsp apple cider vinegar; 1 tbsp Worcestershire sauce; 1 cup barbecue sauce, plus more for serving

Directions

1. Mix salt, paprika, brown sugar, garlic powder, onion powder, pepper, and cumin. Rub all over the pork.
2. Put pork in the slow cooker. Add apple juice, vinegar, and Worcestershire around the meat.
3. Cook on LOW 8 to 10 hours until it shreds easily.
4. Remove excess fat and shred the meat.
5. Toss with barbecue sauce and enough cooking juices to keep it moist.

Equipment

Slow cooker

Large skillet or Dutch oven when browning is called for

Cutting board and chef knife

Instant-read thermometer for meat and poultry recipes

Food safety & storage

Keep raw pork refrigerated. Whole-cut pork should reach 145°F with a 3-minute rest; ground pork/sausage should reach 160°F. Refrigerate leftovers promptly.

Store leftovers in a clean glass container in the refrigerator.

Erickson Slow Cooker Pulled Pork

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.