So, we had about 6 pounds of pork “shoulder” sitting in our freezer for heaven knows how long. I remember buying it specifically to make Hoisin BBQ Pork Sliders, but it turned out one of the hosts of the potluck I was attending was also planning on making pulled pork. I stuffed the thing in the freezer and nearly forgot about it, until an ice cream run left me hurting for storage space.

I figured making a generic pulled pork would be versatile, and WOW, was it ever. We stretched the pulled pork for five days worth of meals and could have probably frozen some of it for quick/convenient reheated meals for later.

The below is the base recipe I used to make the pork, and with it I ended up making:

You’d think I’d get sick of all of the pork, but because I kept the original seasoning so simple, I was able to add sauces and flavoring for each dish to keep things interesting.

This is what the enchiladas ended up looking like (they were so ooey gooey yummy!):

enchiladas

And here’s the pizza:

pulledporkpizza

Hope you enjoy!

Basic Slow-Cooker Pulled Pork
 
Prep time
Cook time
Total time
 
Serves: 10-20
Ingredients
  • 1 Crockpot liner
  • 4-6 pounds bone-in pork shoulder
  • Two yellow onions, chopped
  • 1 cup chicken broth
  • 4 Tablespoons squeeze bottle garlic
  • 1 Tablespoon brown sugar
  • 1 Tablespoon salt
  • 1 Teaspoon Cumin
  • 2 Tablespoons Chili powder
  • ½ Teaspoon Cinnamon
Instructions
  1. Line your Crockpot
  2. Spread the chopped onions evenly over the bottom of the pot
  3. Pour in the chicken broth
  4. Gently stir in the squeeze bottle garlic
  5. Mix the remaining spices together in a medium bowl
  6. Carefully pat the pork shoulder dry
  7. Rub the pork all over with the spice mix
  8. Place meat in the slow cooker and cook on low for 10 hours (or overnight) on low
  9. Shred with a fork, remove the bones, and add to any of your favorite pulled pork dishes!

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Cat

Founder at Wendt Creative
Cat loves to eat tasty homemade things, yet isn’t terribly fond of the process of making them. She prefers recipes that take shortcuts when possible – without compromising flavor. Her dog, Cheeto, likes stealing her creations from the dining room table.

She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.

She is also allergic to felines.
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