Imported from the web

Pulled Pork in a Slow Cooker

Name: Pulled Pork in a Slow Cooker
Prep time: 30 min
Cook time: 480 min
Total time: 630 min
Yield: 8 servings
Cuisine: American
Ingredients: 2.25 kg Pork shoulder (The recipe specifies between 2 and 2.5 kg; keep the skin on and remove the connective tissue and fat from the skinless side.); 1 tbsp Sweet paprika; 1 tbsp Hot paprika; 3 tbsp Brown sugar; 1 tbsp Salt; 2 tbsp Mustard; 2 tbsp Ground cumin; 1 tbsp Black pepper; 3 dientes Garlic (Peel and press; if you do not have a garlic press, crush in a mortar or mince very finely.); 2 tbsp Extra-virgin olive oil; 50 ml Water (For the bottom of the slow cooker.); Liquid smoke (Optional; add a few drops to the mixture.)

Imported by Jorge Martínez García on SeeMeCook

Pork shoulder marinated with a spiced mixture of paprika, cumin, mustard, and garlic, cooked slowly until it easily falls apart. Serve the meat with its juices, in sandwiches, or accompanied by white rice.

8 servings630 minAmerican

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Ingredients

2.25 kg Pork shoulder (The recipe specifies between 2 and 2.5 kg; keep the skin on and remove the connective tissue and fat from the skinless side.)
1 tbsp Sweet paprika
1 tbsp Hot paprika
3 tbsp Brown sugar
1 tbsp Salt
2 tbsp Mustard
2 tbsp Ground cumin
1 tbsp Black pepper
3 dientes Garlic (Peel and press; if you do not have a garlic press, crush in a mortar or mince very finely.)
2 tbsp Extra-virgin olive oil
50 ml Water (For the bottom of the slow cooker.)
Liquid smoke (Optional; add a few drops to the mixture.)

Steps

1
Peel the garlic cloves and press them with a garlic press. If you do not have one, crush them in a mortar or mince them very finely.
2
In a bowl, mix the brown sugar, both paprikas, salt, cumin, and black pepper.
3
Add the pressed garlic, mustard, and olive oil. Mix until completely combined. If using liquid smoke, add a few drops and mix again.
4
Remove the connective tissue and fat from the skinless side of the pork shoulder, but keep the skin on.
5
Rub the pork shoulder with the spice mixture. Cover it with plastic wrap and let it marinate for 2 hours. Alternatively, place the meat and mixture in a zip-top bag and massage the bag to distribute the marinade.
6
Place the meat in the slow cooker with the skin side up. If you have an expandable steamer basket, you can place it on the bottom to keep the meat separated from the juices; this is not essential.
7
Pour the 50 ml of water into the bottom of the slow cooker. Cover and cook on the LOW setting for 8 hours.
8
Check that the meat is tender and pulls apart easily. Let it rest briefly so it can cool slightly.
9
Shred the meat with two forks. Collect the juices from the bottom and mix them with the meat to season it.
10
Serve in buns or sandwiches, or as a complete meal with white rice. You can also mix the meat with ketchup, barbecue sauce, or HP Sauce.

Notes

The author estimates about 8 servings as a main dish, or approximately 10–12 sandwiches. The total time includes 2 hours of marinating and 8 hours of cooking; the resting time is not specified. The author also suggests serving it with salad or other side dishes.