Another easy (and budget friendly) meal using my slow cooker this past weekend is pulled pork. It was ridiculously good and was so flavorful. The pork was falling apart and tender. If its not easy to shred, then you should let it cook longer. I served the pulled pork in a soft tortilla with coleslaw on top. Simple and delicious! And bonus - the leftovers freeze well too!
Ingredients
1 ½ pound pork shoulder (or pork loin)
1 small onion, thinly sliced
1 cup barbecue sauce (I used Sweet Baby Ray’s Hickory &
Brown Sugar.)
½ cup water
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
Directions
In a small bowl, mix together the cumin, chili powder,
garlic powder, black pepper, and salt.
Rub spice mixture on pork.
Place sliced onions on the bottom of the slow cooker.
Place spice rubbed pork on top of the onions.
Mix the barbecue sauce and water and pour over the pork and
onions.
Cook on low for about 8 to 10 hours.
Once fully cooked, take pork out of the slow cooker. Shred pork with a fork and place back
in with the onions and sauce to mix.
Serve immediately or wait to cool before storing in refrigerator (or
freezer).
You can serve this as a sandwich or taco/burrito with
coleslaw as a topping. Enjoy!
