Spicy Pulled Pork

1-recipe

I used this recipe to inaugurate our new slow cooker, and I am quite pleased. The texture is very tender, and the flavor is both spiced and spicy. A fair amount of liquid remains in the slow cooker after cooking; I suggest using a slotted spoon to remove the chunks of seasoned pork. The original recipe suggests serving this with hot buttered noodles. I didn’t think that this sounded very good, so I chose to serve the pork with mixed vegetables and Buttercrust Flake-Aparts.

Ingredients:

  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 3 pounds pork shoulder roast, cut into 1-inch cubes
  • 1 (16-ounce) can diced tomatoes
  • 1 cup ketchup
  • 1 medium onion, diced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons molasses
  • 1 tablespoon hot pepper sauce

Directions:

2-spices

In a large bowl, combine the cumin, garlic powder, salt, and oregano.

3-pork

Add the cubed pork, and toss to coat well.

4-sauce

Stir in the tomatoes, ketchup, onion, vinegar, molasses, and hot pepper sauce.

5-in_cooker

Transfer the mixture to a 4-quart slow cooker, and cover.

Cook on high for 4-5 hours, or on low for 8-10 hours, stirring occasionally.

Serve with side dishes of your choice, or shred for pulled pork sandwiches.

7-finished

Serves 8.

Click here for a print-friendly version.

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