Dare I say it, friends?  It is nearing that time of year again.  School is about to begin which means less time for preparing meals or, for some families, even enjoying meals together.  School, activities, work and everything in between all come together to form one big blob of chaos, for most.  I’ve had quite a few requests for crock pot recipes to help ease into the chaotic evenings and this pulled pork is a total winner.  

There are so many reasons I love this recipe.  You throw it all in the slow cooker and let it go.  No browning the pork beforehand, no stirring, no flipping…just let it do it’s thing.  Besides simple to prepare, it tastes so incredibly delicious.  Truly.  I’ve tried to create other twists/recipes for pulled pork and I keep coming back to this one.   After shredded it can sit in the cooker all evening, so as your family comes and goes they can grab what they’d like.  It’s versatile and is basic enough to convert into a million different meals, too.  Make it at the beginning of the week and your options are endless.  Next week I will share with you our favorite ways to enjoy it (aside from right out of the slow cooker…I’ll admit it, I’m 175% guilty of eating the majority of it while shredding it)….and be prepared to drool, this stuff is the goods.

Slow Cooker Pulled Pork

adapted from this recipe

Ingredients

1 (5 Pound) Boneless Pork Shoulder/Pork Butt

2 Large Yellow Onions, Sliced

5 Garlic Cloves, crushed

1 Cup Chicken Stock

2 Tablespoons Honey

2 Tablespoons Chili Powder

1 Tablespoon Salt

1 Teaspoon Paprika

3/4 Teaspoon Ground Cumin

1/2 Teaspoon Ground Cinnamon

Directions

Lay the onions and garlic on the bottom of your slow cooker and pour the chicken stock over the top.  Pat the pork dry and rub the chill powder, salt, paprika, cumin and cinnamon all over the pork and then drizzle the honey over the top of the spices and rub it into the pork as well.  Place the pork on top of the onion/broth mixture and cover it tightly with the lid.  Cook on high for 7-9 hours or on low for 9-11 hours or until the pork is very tender.  Remove the pork from the slow cooker and shred.  Strain the onions from the remaining broth/juices and discard (optional), return the pork to the slow cooker and pour as much of the strained juice as desired over the shredded pork.