An easy to make, versatile pulled pork recipe. Add BBQ sauce after the cook for pulled pork sandwiches, or use as is for burritos, carnitas, enchiladas, etc.
4lbspork roast*like a shoulder roast, cut into 1/2 lb chunks
1teaspoonsalt
1teaspoongarlic powder
1teaspoonground cumin
½teaspoondried oregano
½teaspoonground coriander
¼teaspoonground cinnamon
3tspBetter than Bouillon Chicken
3cupswater
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
*Pork loin is not recommended for pulled pork, we tried it. For best flavor and texture, you'll want a bit of fat in your roast.