Crock pot pulled pork is so versatile, I love it! You can make it into pulled pork sandwiches, use leftovers to make fajitas, use to make soups (recipe is coming up soon!), and it’s great in wraps with lettuce, onion, and tomato. I originally made this for a Superbowl Party and instead of buns (hello gluten and cross-contamination), I paired it with sweet potato chips. It was paleo, gluten free, and of course, delicious.
You will need a 3-4 pound pork shoulder (bone in is fine), two yellow onions, and the spices to make your own seasoning blend. For the spices you will need smoked paprika, garlic powder, salt, pepper, cumin, chili powder, and coriander. You will use the full amount of the spice blend to coat all sides of the pork shoulder. You will need to specifically get the smoked paprika, versus the regular paprika, for this recipe because the smoked paprika gives the pork the smokey flavor we all love. The cumin and coriander also enhance the smoke flavor you’ll taste. If you really love the smoke flavor, I highly recommend adding a teaspoon of liquid smoke.
First you will chop your onions into slices, and break them apart to line the bottom of your crockpot. Then mix all your seasonings together well in a small bowl. Take your pork shoulder, sprinkle half of the seasoning blend onto one side and use your hand to rub it into the meat. Flip and do the same thing to the other half. Gently place on top of the onions, drizzle with liquid smoke, and cover. You do not need to add any broth to the pan. The juices from the onions and meat are all that you will need. Cook on low for 8-10 hours, until the meat falls off the bone. Remove meat from the pot and use two forks to shred the meat then mix in the onions into your meat mixture.
Serve with sweet potato chips, tortilla chips, or gluten free hamburger buns.
Simple Crock Pot Pulled Pork
- 4 lbs pork shoulder
- 2 yellow onions
- Dry Rub
- 1 tbsp real sea salt
- 1 tbsp smoked paprika
- 3 tsp garlic powder
- 3 tsp cumin
- 2 tsp liquid smoke optional but amazing
- 2 tsp black pepper
- 1 tsp chili powder
- 1 tsp coriander
- Chop your onion into slices and line the bottom of your crock pot.
- In a small bowl, mix together all of your seasonings except the liquid smoke.
- Coat all sides of your pork shoulder and place on top of the onions.
- Add liquid smoke to the top of the pork.
- Cover and cook on low for 8-10 hours, until the meat falls off the bone and shreds easily.