Recipe_ The Best Pulled Pork in a Crock Pot! - 100 Days of Real Food.pdf

27/3/2014 Recipe: The Best Pulled Pork in a Crock Pot! - 100 Days of Real Food

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392RECIPE: THE BEST PULLED PORK IN A CROCK POT!By Lisa, on December 3rd, 2013

This is some of the best pulled pork Ive had in a long time (Ive been working on perfecting this recipe for

months!), and it also doesnt include any highly processed ingredients like refined sugar, corn syrup, or

ketchup.

My husband says it is so good that no BBQ sauce is necessary. Now, you know its good pulled pork

when that happens. He would like me to pass on that he does like to dip it into a little hot sauce, although

I for sure prefer mine with nothing added. Try it both ways and decide for yourself. Either way this is a

great dish for serving (and pleasing!) a crowd.

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4.5 from 73 reviews

SERVES: 6 8

INGREDIENTS

3 tablespoons paprika

2 tablespoons salt (if desired, you can cut back on the salt by only using 1 tablespoon)

2 teaspoons black pepper

1 teaspoon cayenne pepper (if desired, you can cut back on the pepper by only using

teaspoon of cayenne)

1 teaspoon garlic powder

teaspoon dried thyme

cup honey

cup red wine vinegar

3 tablespoons olive oil

1 onion, peeled and cut in half

3 to 3 pounds pork shoulder, cut in half

INSTRUCTIONS

1. In a medium size mixing bowl, mix together the first six ingredients (all of the spices)

with a fork.

2. Pour in the honey, vinegar, and olive oil and stir to form a paste.

3. Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and

then pour the honey paste over all sides of the pork pieces. Its okay if some of it (or a

lot of it) just drips down to the bottom.

4. Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender

enough to be easily shredded with a fork.

5. Serve warm with fixings like homemade cole slaw and cornbread. My husband also likes

his dipped in a little hot sauce. Refrigerate or freeze the leftovers.

NOTES

We recommend organic ingredients when feasible.

Print

PULLED PORK IN A CROCK POT

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392 COMMENTS TO RECIPE: THE BEST PULLED PORK IN A CROCK POT!

Older Comments 1 9 10 11

mswt

March 6, 2014 at 3:43 pm Reply

I tried this recipe last week and it was a hit with the hubby and the teenage boy. The

only ingredient that was modified was the red wine winegar. I ran out and had to

substitute with cider vinegar. It still tastes amazing. The boys loved the heat from the cayenne peppers

and it wasnt overly sweet. Id tried many pulled pork recipes and also store-bought pouch mix, but

they never got any good reviews. Thanks for this great receipe!!

kathleen


great flavor, but holy moly was way more spicy than me and the hubs are used too LOL

will be making it again minus the spice

Jerina

March 8, 2014 at 5:42 am Reply

This is my NEW pulled pork recipe go to! Loved it!

Pairing a Dinner to the Bodega Norton Malbec Reserva 2010 | Wining Wife


[] the main course, I paired slow cooked pulled pork and a bacon-broccoli salad with the soup. I

followed each of those two recipes exactly as []

Jen


I made this yesterday and it was THE BOMB! No adaptations necessary in my opinion.

Carrie


This is so tasty! I took a chance and made it for the first time for a birthday party.

Everyone loved it. I actually made it with a 4 lb pork shoulder that did not have a layer of

fat on top (it was all I could find at the store). I used the same amount of other ingredients. I actually

cooked it the day before, stored it in the refrigerator overnight, and heated it back up in the slow cooker

the next day. Even two days later, the leftovers are excellent!

Jo


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Loved this recipe, made some alterations because I didnt have a few things. For a 2kg

pork shoulder joint, I used 3tsp hot paprika, pinch chilli flakes, 1tsp salt, plenty of black

pepper, 1tsp dried garlic, 1 tsp dried mixed herbs, 2tbsp runny honey, 2tbsp rice vinegar, 1tsp onion

powder and a tbsp of olive oil.

Thanks so much for posting

(Unfortunately the stars wont allow me to give anything above a one, so left those)

christina


If I do not have 7-8 hours can I do it on high 4-6 hours?

Assistant to 100 Days (Amy)


Hi there. Other readers have cooked on high for about that amount of time. We

have not tried. ~Amy

Terri


Can this be done in an oven? If so, at what temperature and for how long?

Assistant to 100 Days (Amy)


Hi Terri. Here is a similar recipe cooked in a dutch oven:

http://www.thekitchn.com/how-to-cook-and-shred-a-pork-s-79485. ~Amy

Karen


I made this tonight and it was way too peppery for my family and I. Ill try again, but cut

way back on the pepper. Anyone else have the same experience?

It's What's for Dinner | Eat Clean. Live Dirty.


[] about my crock pot. Its a great way to fix and forget about your main course. I currently have

pulled pork from 100daysofrealfood simmering as I type. So deliciously good and []

John


I was just wondering if I should take the skin off the shoulder before cooking, or just

leave it on for flavor?

Linda


I left it on so it would create a lot of juice for the meat to stew in.

Karen


Holy cow it was VERY spicey! Next time I will use less pepper and a fraction of the

cayanne pepper!

John


Out of curiosity do you not like spicy food that much or was it just way too

spicy?

Linda


I didnt have cayenne pepper (dont like it), so I used ancho chili instead. Everything else

the samedelicious!! Ill definitely be trying this again!




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the samedelicious!! Ill definitely be trying this again!

Kate Simpson


Ive made this twice now and have plans to make it for company this weekend and for a

baby shower in May. This is the most amazing pulled pork ever!! My husband (NOT a

foodie like me) RAVES about it and constantly requests it do you have a coleslaw recipe that you

serve with it? Or what do you typically serve to accompany this?

Older Comments 1 9 10 11

Recipe_ The Best Pulled Pork in a Crock Pot! - 100 Days of Real Food.pdf

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