Pork of the Gods
Pork of the Gods
I could almost eat this every week, it is that good! Here’s the original recipe but you don’t have to be so specific – for example, my daughter uses jarred garlic so just tosses a couple heaping tablespoons on top of the pork in the crock pot rather than the elaborate directions in #1. Also, I’m sure if you don’t use Spanish smoked paprika, it will not cause a fatal error. We don’t bother with putting it in the fridge overnight either but it’s nice to know you can prep it the night before and pop it in the crockpot in the morning.
- One 4 to 6 pound pork shoulder
- 6 cloves of garlic
- 2 small white or yellow onions
- Dry rub:
- 1/4 cup Spanish smoked paprika
- 2 tbsp dehydrated minced onion
- 1 tbsp ground black pepper
- 1 tbsp cumin
- 1 tbsp chili powder
- Peel garlic and cut each clove in half. Using a thin knife poke holes into your pork shoulder and then press your garlic in; stick a few pieces under the fat cap as well.
- Mix dry rub ingredients well in a bowl or large plastic bag.
- Coat pork shoulder with dry rub as evenly as possible. Allow spice-coated pork shoulder to sit in the fridge overnight if possible. This step is not necessary, but this time helps the meat pull some of the spice in better.
- Slice onions into thick slices and line slow cooker with them. Place pork shoulder on top of the onions with the fat cap facing upwards.
- Set slow cooker to low for 8 to 10 hours. The meat is done when it easily pulls apart with a single fork.
- Remove the fat cap and bone from the meat. Then, simply use a pair of forks to shred meat into pulled pork goodness.