I have tried three, yes THREE different pulled pork recipes in as many weeks searching for a delicious, EASY, and nourishing recipe.
I LOVE when my slow-cooker makes my meals for me, and even better when it comes out kid and farmer-approved. I think this recipe is a winner. The combination of the seasonings and the sweetness of the honey (ours is straight from the Sandhills of Nebraska) leads to a perfect flavor and meat that was falling apart before I even got to it with my forks to shred it. Pair it with some of my homemade coleslaw and you have a tasty meal!
Right now during planting season, and again during harvest, if you have some to-go containers and your farmer has a minute to stop to eat a hot meal (not always possible, I know), this one is a favorite!
- 3 tablespoons smoked paprika
- 1 tablespoon salt
- 2 teaspoons black pepper
- ½ to 1 teaspoon cayenne pepper, depending on your taste
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- 1/3 cup honey or less (we prefer ours less sweet)
- ¼ cup red wine vinegar
- 3 tablespoons olive oil
- 1 onion, peeled and cut in half
- 3 to 3 ½ pounds pork shoulder, cut in half
- 1. In a medium size mixing bowl, mix together the first six ingredients.
- 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. It’s 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.
- Tip: the salt can be reduced if you are watching your sodium intake.
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