I live in pork country, so pulled pork is not something I take lightly. I can walk a couple blocks in either direction and find some award winning pulled pork.
But that doesn’t mean I don’t like making pulled pork at home. It just means I better do it right!
Some people may argue that good pulled pork is just a pig, a secret spice mixture, and some smoke. That’s all well and good but I don’t want a whole pigs worth of pork, nor do I have a smoker. What I do have is a slow cooker and my own not-so-secret spice mixture, and that’s good enough for me!
For the not-so-secret spice mixture pull out every spice in your spice cabinet. Clore your eyes and randomly pick out 5 to 7 spices.
Just kidding! There’s a little more science involved. Not much, but a little.
The spice mixture is mostly paprika and garlic, then a little bit of a few other spices I bet you already have in your spice cabinet.
Mix that spice mixture together and rub it all over the pork.
If you have time, let the pork sit overnight (in the fridge) with the spice rub.
Then throw those puppies in your slow cooker with a bit of stock, vinegar, and liquid smoke and let the slow cooker go to work.
After about 8 hours the pork should fall apart at the site of a fork. Some pieces will be a bit charred, some will be nice and juicy tender.
Also, don’t forget to remove the bones!
I like to serve my pulled pork up with a side of cole slaw and and extra bittle of vinegar based barbeque sauce. You can make your own, like I did, or pick one up from your favorite barbecue restaurant. (Like buy it, don’t swipe one off the table.)
You could also serve this with a buger bun and make some nice pulled pork sandwiches. Or get creative and throw some in a tortilla for some Mexican fusion action.
However you decide to eat it, it’s the perfect homemade pulled pork for two to four people. Which is why I love this recipe so much! I don’t have to go out and buy a huge pork butt or have left over pork for days.
Although, I bet my husband would be perfectly happy with that!