In the slow cooker. Duh. Because how the fudge else would you cook pulled pork? I mean, don't answer that, because I know there are other ways to prepare it. Just no other way I'm interested in because this way is the easiest. Simplicity trumps everything in my opinion. Ok, that's also not necessarily true but whatever you get my point.
This makes FAB asian-inspired tacos, and is also just plain delicious over my Asian Slaw. There are so many different things you can do with this stuff. This yields about 3 pounds of meat, and - even though I'd like to think I'm an impressive human who could put that down in no time - it takes me quite a while to eat through it all (unless I'm feeling super generous and share it with my manfriend who eats enough food in one meal to feed a family of four). So I've had this with just about everything - with my slaw, over a salad, with fried egg for breakfast, in tacos, with butternut squash hash...you name it.
One note I'll make before you get to slow cooking is to ignore your urge to make more sauce! It won't look like a lot, but I promise the end result is beautiful. If you add too much (which is easy to do without thinking you're doing it), the pork will turn out a little too mushy and watery. TRUST ME HERE!
- 3-4 lbs shoulder roast or Boston butt
- 1 1/2 tbsp sea salt
- 1/4 cup coconut aminos
- 3 cloves garlic, minced
- 3 tbsp almond butter
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp chili paste (or 1/2 tbsp crushed red pepper flakes)
- Rub your pork shoulder or butt liberally with the sea salt. If you need more to cover - go ahead and add it on.
- In a mixing bowl, whisk together the remaining ingredients.
- Lay your hunk o' pork in your slow cooker and pour the sauce on top (again - it won't look like much sauce in comparison to the size of the pork but let it be!). Set your slow cooker to LOW for 8 hours.
- When finished cooking, remove the pork to a large bowl and shred with two forks. Return the shredded pork to the slow cooker and mix through the saucey juices. Serve!
Servings: 6-10 (ranging from ~4oz to 8oz serving sizes)