Pulled pork is the ultimate comfort food, a tender and flavorful dish that pairs perfectly with just about anything, from hearty sandwiches to savory burritos. This recipe brings a unique blend of spices and seasonings to the table, transforming a simple pork roast into a mouth-watering meal that’s as versatile as it is delicious. Whether you’re planning a casual family dinner or prepping for a backyard gathering, this pulled pork is guaranteed to impress.
The magic begins with a 4-pound pork roast, preferably a shoulder cut, which is known for its rich marbling and tenderness. The roast is cut into manageable pieces, ensuring even cooking and easy shredding. A Mexico inspired blend of spices, including bay leaves, garlic powder, cumin, oregano, coriander, salt, and just a touch of ground cinnamon work with the bouillon to create a flavor profile that’s both robust and well-balanced. As the pork slowly simmers, the kitchen fills with an aroma that promises something truly special.
When I make this pulled pork in the slow cooker, some times I will also make Burger Buns, and have BBQ pulled pork sandwiches with side dishes like Potato Salad and Cole Slaw. Most often, I make Spanish Rice and have Refried Beans ready, along with Homemade Tortillas, which make a fantastic meal. Since everything but the Spanish Rice is prepped in advance, there’s very little to do to get a hearty dinner ready. However you choose to serve it, this recipe is sure to become a staple in your rotation, celebrated for its simplicity and crowd-pleasing versatility.
Slow Cooker Pulled Pork
Ingredients
- 2 bay leaves
- 4 lbs pork roast* like a shoulder roast, cut into 1/2 lb chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- 3 tsp Better than Bouillon Chicken
- 3 cups water
Instructions
- Place bay leaves in slow cooker or large pot, top with pork then sprinkle the salt, garlic powder, cumin, oregano, coriander, and cinnamon evenly over the meat.
- Scoop the Better Than Bouillon into the bottom of the pot, then carefully so the spices stay in place, pour the broth into the pan (around the edges, in between chunks of meat).
- Cover, cook on lowest heat for 8 hours.
- After 4 hours, turn (ignore otherwise).
- Remove meat from juice and use 2 forks to pull/shred the meat.
- Juice can be added back in, a little at a time, if the meat needs some moisture.
Notes
Nutrition
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