Pulled Pork-O-Rama

Pulled Pork-O-Rama
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This easy, flavorful pork is incredibly versatile. Add some barbecue sauce for a delicious sandwich, throw in a sliced apple and cheese for a quick quesadilla, top a plate of nachos or seen here as a delicious filling for tacos with Mexican cheese, cilantro and pickled red onions (recipe on the blog). You'll be so glad to have this pork in your refrigerator.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
10 hours 10 hours
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
10 hours 10 hours
Pulled Pork-O-Rama
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This easy, flavorful pork is incredibly versatile. Add some barbecue sauce for a delicious sandwich, throw in a sliced apple and cheese for a quick quesadilla, top a plate of nachos or seen here as a delicious filling for tacos with Mexican cheese, cilantro and pickled red onions (recipe on the blog). You'll be so glad to have this pork in your refrigerator.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
10 hours 10 hours
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
10 hours 10 hours
Ingredients
Servings: people
Units:
Instructions
  1. Dry the pork shoulder off with paper towels and cut off any large layers of fat
  2. Press the garlic or mince it really fine
  3. Mix the garlic, thyme, salt and olive oil in a small bowl
  4. Place the pork shoulder into the slow cooker and brush all over with the garlic mixture
  5. Mix the balsamic vinegar, mustard and honey together in a cup or small bowl and stir together
  6. Pour the balsamic mixture over the pork shoulder
  7. Cover the slow cooker and cook on low for 10 hours (don't get too crazy about the exact time - between 9 and 10 should work well)
  8. Uncover the slow cooker and let the pork shoulder cool for a few minutes - your kitchen should smell amazing at this point!
  9. Using tongs, remove the meat from the slow cooker and place on a cutting board - it should fall off the bone and feel really tender
  10. Use forks to shred the meat and remove the fat - the fat will come right off and you'll be able to separate the meat easily
  11. Store the meat in the refrigerator until you are ready to use it in a plethora of ways: With your favorite (gluten free) barbecue sauce, on top of a pile of chips for nachos, with some apple and cheese in a quesadilla - or my favorite way shown next:
  12. As a wonderful filling for tacos - Just pile some pulled pork on a fresh corn tortilla and top with pickled red onions (recipe on the blog), Mexican cheese (or your favorite cheese), and cilantro. Add my Savory Rice with Ginger and Cilantro for the finishing touch (check the recipe index)
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