perfect pulled pork
If you have a full size slow cooker and have never used it to create pulled pork, now’s your time! You won’t believe how perfect -and easy- it is.
- Pork shoulder or butt roast, bone in, of 3 or more pounds
- 2 tsp olive oil
- Coconut sugar
- Cutting board
- Medium to large size frying pan
- 6-quart crock pot or slow cooker
Remove packaging off roast and pat dry with paper towels. Heat olive oil in the frying pan over medium-high heat. Meanwhile cut the roast in half. Generously sprinkle all sides with salt, pepper and coconut sugar, patting the flavorings in to stick.
When the pan is hot, brown each piece of the roast on all the larger sides, about 1-2 minutes per side.
Lay both pieces in the crock pot, fat side up. Cover and set on high. After one hour, reduce to low and leave it alone. Avoid lifting the lid as much as possible during cooking. After 4 hours, test for tenderness with a fork. The roast is done when a fork readily tears the meat. This roast was 5 pounds. It was done to perfection after 1 hour on high and 5 hours on low. Using two forks, shred the meat in the pot, mixing in the juices.
Perfect Carnitas Taco Meat
- 1 tsp olive or avocado oil
- 1/2 cup chopped onion
- 6 cups shredded pork
- 7.75-oz can Mexican style hot tomato sauce
- 1/2 tsp cumin
- Measuring cups and spoons
- Can opener
- Knife/cutting board or food processor
- Large (3-qt) sauté pan
Heat the oil in the pan on medium heat. Sauté the chopped onion until soft and translucent. Add the meat and hot tomato sauce. Stir and combine thoroughly. Sprinkle the cumin over the meat and stir in. Reheat briefly to warm.