Crock Pot Summer Pulled Pork
Our Backyard Hawaiian Luau will be decorated beautifully with a lighted flower garland. Tiki torches have been purchased and fire dancers are ready. Wait…maybe the fire dancers would be a bit much for a simple backyard party. What we really need is a main dish that doesn’t involve purchasing a whole pig, digging a large hole in our backyard, heaping it full of coals and roasting it for an entire day.
How about this Summer Pulled Pork, which cooks quietly in your slow cooker for a mere 5-6 hours? We think it’s a good exchange. After all, anything that involves digging a large hole feels like too much work to us.
- One 6 1/2 pound bone-in pork shoulder roast
- 3 Tbsp. Dijon-style mustard
- 1/3 cup packed dark brown sugar
- 1 Tbsp. kosher salt
- 2 Tbsp. smoked paprika
- 1 Tbsp. chili powder
- 1 1/2 tsp. freshly ground black pepper
- 1/2 tsp. garlic powder
- Onion Slices
Trim fat from pork, leaving fat cap about 1/4 inch thick. Pat dry with paper towels. Place on a large piece of plastic wrap. Spread the mustard on all sides.
In a small bowl stir together brown sugar, salt, paprika, chili powder, black pepper and garlic powder. Coat the entire pork shoulder with this mixture. The mustard will help it stick to the roast.
Place the pork roast in a 6-quart crock pot. Cover. Cook on the High setting for 5-6 hours or on the Low setting for 10-12 hours.
Remove the meat from the cooker and place on a large baking sheet. When it is cool enough to handle, use two forks to pull the pork apart, removing any large pockets of fat. Strain the cooking juices. Drizzle the shredded meat with cooking juices for desired moistness.
Serve with your choice of sides, along with pickles and onions. If you prefer, provide buns for your guests who may want to make a pulled pork sandwich.
We can guarantee this recipe will be a huge hit for your luau, pool party or July 4th celebration. Enjoy!