The older my kids get, the more some recipes show that they really stand the test of time. It’s been over a decade since I started making this recipe, which was originally posted in July 2009, but we never get tired of it. Pork shoulder roasts (also known as pork butt – I know, weird) make this an economical dish that tastes a lot more expensive than it is.
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.
Slow Cooker Pulled Pork
- 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
- 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.