The Reporter (Lansdale, PA)
All-Purpose Pulled Pork
Note: When preparing pulled pork, make it worth your while — it freezes beautifully. In this scalable recipe, the seasoning is versatile enough that the pork will work in a number of ways: with barbecue sauce in sandwiches, as carnitas or in a rice bowl. The liquid isn’t necessary — the meat makes plenty on its own — but it does add flavor. Use anything from broth or water to apple cider or orange juice.
6 to 8 pounds bonein pork butt roast or pork shoulder 1 teaspoon salt 1 teaspoon pepper 3 teaspoons paprika 3 teaspoons cumin 3 teaspoons oregano 1 large onion, sliced 5cloves garlic
1/2 cup chicken broth, optional (see Note)
Bring roast to room temperature and pat dry with paper towels. Trim large fat pieces from roast and, if necessary, cut roast into pieces to better fit into the slow cooker.
In a small bowl, add the salt, pepper, paprika, cumin and oregano and mix well. Liberally apply to all sides of the roast pieces.
Place onions and garlic on the bottom of the slow cooker. Place seasoned meat on top; add broth, if using. Cook on low for 8hours, checking doneness after 6 hours. It should easily shred with a fork. Remove from slow cooker and transfer to a rimmed baking sheet to cool slightly.
Once cool enough to handle, use two forks to shred the meat.
Drain juices from the slow cooker, removing the garlic but reserving the onions. If using right away, add shredded meat and onions back to the slow cooker along with 1to 11/2 cups of reserved juices, or until it’s the preferred consistency. Keep on warm setting until ready to use. Serve with buns and barbecue sauce, tortillas and pico de gallo, as part of a baked potato bar — whatever works for the occasion.
If freezing, put cooled, shredded meat in meal-sized freezer-safe containers, adding enough of the juices to cover. Pulled pork can be stored in the freezer for up to 6 months.