Crock Pot Shredded Pork Two Ways
jennifer
ingredients
- OPTION #1 - ASIAN
- 1 pork shoulder or butt (3 1/2 to 4 lb.), fat trimmed
- 4 cloves garlic, peeled and minced or pressed
- 1 T Chinese five spice
- 1/4 C sugar
- 1/4 C soy sauce
- 1 T balsamic vinegar
- OPTION #2 - TRADITIONAL
- 1 pork shoulder or butt (3 1/2 to 4 lb.), fat-trimmed
- 4 cloves garlic, peeled and minced or pressed
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp oregano, crushed
- 1 tsp onion powder
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper
directions
- 1
For both options, dry pork roast with paper towels. Combine garlic and dry spices (and sugar, if included) in a small bowl. Rub spice blend into meat.
- 2
Place meat into crock pot and cook on low for 8 hours. When done cooking, remove roast and drain liquid, reserving one cup to moisten pulled meat if needed.
- 3
When meat is cool enough to handle, pull meat apart using two forks pulling in opposite directions. Stir in cooking liquid or balsamic vinegar as necessary.
- 4
Serve on buns or with slaw or in Cuban sandwiches.
Source: jennifer
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