I apologize for the lousy un-orchestrated photo—I snapped it just before I was about to dig in. This was one of those meals during which I got caught up in the moment and completely forgot to plate and photograph it all pretty for you. I hope you don’t mind! If you have any doubts about how lovely this can look (when your food blogger isn’t starving) you can check it out here or here.
People LOVED this! It is so moist and tasty and can be used all sorts of ways. I served mine in little sub rolls, plain and simple (not shown in the photo). I have seen others use it as taco filling. I think it would also be fantastic in a quesadilla along with some Colby Jack cheese, jalapenos, and sour cream.
The crockpot allows this magic to happen while you are at work. What could be better after a long day than walking into your delicious smelling house to a scrumptious home-cooked supper? It doesn’t get much better than that, my friends. Enjoy!
Pioneer Woman’s Spicy Pulled Pork:
- 4-7 pound pork shoulder
- 1 onion, peeled and cut into quarters
- 1 teaspoon chili powder
- 1/4 cup brown sugar
- 4 cloves of garlic, peeled
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon salt
- freshly ground pepper to taste
- 1-2 tablespoons olive oil
- 2 tablespoons vinegar
Rinse pork and pat dry. Trim any large pieces of fat. Place in large crockpot.
Place onion quarters, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil, and vinegar in blender. Blend until combined.
Pour mixture over pork and rub into every fold and ever nook. Add two cups of water to the crockpot and cover with lid.
Turn crockpot on low and set for 8 hours.
When it is done turn pork over in juice and let sit for 15-20 minutes. Place pork on a platter and shred with two forks. Pour some juice over the top and serve.