Thursday, December 10, 2015

Pulled Pork in the Crock Pot

Pulled pork can be used so many ways - sandwiches, tacos, on salad...You name it.  Make this and use it however you please.


Pulled Pork in the Crock Pot
Under the pork

Ingredients
1) 3 lbs pork shoulder
2) 1 onion -sliced
3) 2 tablespoons olive oil
4) 1/4 cup red wine vinegar
5) 1/2 cup honey
6) 2 garlic cloves - minced
7) 3 tablespoons paprika (this makes it delicious)

Directions
1) In a bowl, combine, olive oil, vinegar, honey, garlic and paprika
2) Line the bottom of the crock pot with onions
3) Place pork on top of onions.
4) Pour liquid over pork - try to cover all sides of meat
5) Cover and cook on low for 8 hours
6) Shred meat with fork and ENJOY!
Oil, vinegar and honey mixture
I leave the skin on while cooking
The skin easily peels off when done

YUMMY!!!




15 comments :

  1. Is there a way to find out serving sizes and calorie counts for these recipes?

    ReplyDelete
    Replies
    1. Enter the ingredients list as a recipe in myfitnesspal.com. At three pounds of pork I'd start at six servings, then adjust later based on how many you actually got.

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  2. Would smoked paprika work with this recipe?

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    Replies
    1. I use smoked paprika and it is delicious!

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    2. I use smoked paprika and it is delicious!

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  3. Do you think chicken could work in place of pork?

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    Replies
    1. I use chicken more than I use pork. I replace meats with chicken in several of my recipes :)

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    2. I have used chicken thighs and a breast to do this recipe or similar more times than pork so delicious. I also have added a jar of salsa to chicken. I eat chicken but make the pork sometimes because my parents like pork. I'm not such a fan.

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  4. Please let me know if we can substitute chicken instead.

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  5. Please let me know if we can substitute chicken instead.

    ReplyDelete
    Replies
    1. Yes, I use chicken thighs mostly but sometimes throw in a breast or two.

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  6. This comment has been removed by the author.

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  7. I didn't have pork shoulder or wine vinegar so I used pork loin and apple cider vinegar. I did double the recipie so I put it on low for 10hrs but it still tough. What can I do to make it moist and tender?

    ReplyDelete
    Replies
    1. Pork loin is less fatty, so my guess is you over cooked it and that's why it's tough. That layer of skin that she pulls off drips fat into the pork to keep it moist. Sometimes you can find pork loin with fat and make sure that side is up when you cook it for the same reason.

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    2. Pork loin is less fatty, so my guess is you over cooked it and that's why it's tough. That layer of skin that she pulls off drips fat into the pork to keep it moist. Sometimes you can find pork loin with fat and make sure that side is up when you cook it for the same reason.

      Delete