Chile Rub Slow Cooker Pulled Pork
Source: National Pork Board
PREP TIME
10 mins
COOK TIME
480 mins
SERVING SIZE
8
What You’ll Need
- Prairie Fresh® boneless pork shoulder roast, 3 lbs.
- 2 tablespoons chili powder
- 1½ teaspoon salt
- ½ teaspoon cayenne pepper
- 1 tablespoon neutral-flavored oil
- ½ cup chicken broth
Directions
- Line a 9x13-inch baking pan with foil and place the pork in the pan.
- In a small bowl, combine chili powder, salt, and cayenne.
- Rub the spice mixture over all sides of the meat, pressing it to adhere. If the meat is tied together with twine or netting, just rub the seasoning right over it. Set aside.
- In a large skillet over medium-high heat, warm the oil.
- Add the pork to the pan and brown on all sides, about 6–8 minutes.
- Transfer the pork to a slow cooker.
- In the same skillet, add the chicken broth. Allow to simmer while scraping up the browned bits, about 2–3 minutes.
- Add the broth to the slow cooker. Cover and cook until the pork is very tender, about 6–8 hours on low or 4 –5 hours on high.
- Transfer the meat to a cutting board and allow it to rest for 10–15 minutes.
- Use two forks to shred the pork into bite-sized pieces. Add juices from the slow cooker to moisten and season to taste.
Recipes You May Also Like