This pulled pork recipe is so delicious and easy, it is sure to become a favorite! The dry rub is made of spices and seasonings you probably already have in your pantry, and whether you make it in a slow cooker or slow-roast it in the oven, you're going to end up with tender, flavorful pork! Serve it in a burrito, in buns, on nachos, on a salad, or as the main attraction!
Pat pork roast dry with paper towels. Cut roast into two chunks.
Combine all the dry rub spices in a bowl and mix. Coat pork in the dry rub, patting seasonings into the meat. You will use all the dry rub.
Slow Roasted:
Preheat oven 300 F/150C.
If using apple slices, place them at the bottom of the roasting pan. Set the pork roast chunks on top.
Cover with foil and roast for 5-6 hours.
Carefully remove pan from the oven so as not to spill the juices. Transfer the meat to a dish and pull the meat apart into shreds using two forks.
Combine the pulled pork with the juices from the pan and serve.
Slow Cooker:
If using apple slices, place them on the bottom of the slow cooker pot; set pork roast chunks on top.
Cook 8-10 hours on low, or overnight; 6-8 hours on high.
Pull the meat apart into shreds with two forks.
Combine the pulled pork with the juices and serve.
Notes
Pork butt, pork shoulder, pork collar are all good cuts to use for pulled pork.
2 ½ - 3 lbs. of pork is approximately 1 ½ kg.
Double this recipe to feed a crowd!
Pork loin is too lean and will not pull/shred as nicely and won't taste as good as it will be too dry. If you want to use pork loin, us it in combination with pork butt/shoulder/collar.
Add two strips of bacon or apple slices to the bottom of the pan or slow cooker pot before cooking the pork for extra flavor. Shred the bacon and/or apples in with the pork.
Cooked pulled pork will keep in a sealed container in the fridge for about 5 days.
Transfer to a resealable freezer bag and freeze for up to 4 months.