One of my New Year’s resolutions was to get better at making nutritious homemade dinners for my husband and children even though I’m working full-time right now. I’ve been writing my menu plans on a white board in the kitchen and keeping a running shopping list, and now I’m starting to use my crock pot slow cooker more. I find that getting up earlier just isn’t an option, since I’m a night owl by nature and not a morning person at all, but I can prepare the ingredients in the crock pot the night before and then get it out of the refrigerator and turn it on in the morning before I leave for work. This is working much better than trying to convince myself to get up at 5:00 instead of 5:30.
I have to work today even though the children don’t have school, so tonight’s dinner is Slow Cooker Pulled Pork.
- 2 medium yellow onions, chopped
- 6 cloves garlic, sliced
- 1 1/2 cups chicken broth
- 1 tablespoon kosher salt
- 1 tablespoon chili powder
- 2 teaspoons brown sugar
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
- 1 4.5-pound pork shoulder
- 2 cups barbecue sauce (homemade or your favorite store bought)
The night before:
- Put chopped onions and garlic in crock pot.
- Prepare the spice rub by mixing brown sugar, chili powder, kosher salt, cumin, cinnamon, and cayenne pepper in a ramekin.
- Remove plastic wrap and netting from pork roast and rub it all over with the spice rub, then place it in the crock pot. Put crock pot in refrigerator.
In the morning:
- Pour the chicken broth around the edges of the pork shoulder (not over it; you don’t want to rinse off any of the spice rub):
- Place crock pot into slow cooker and turn on.
- Cook on low for 8-10 hours OR cook on high for 6-8 hours.
Go to work.
- When you get home, turn off the slow cooker and empty contents of crock pot into a large strainer.
- Place the roast on a cutting board; return the cooked onions and garlic to the crock pot.
- Shred the roast with two forks, discarding any big chunks of fat.
- Return the shredded meat to the crock pot.
- Add barbecue sauce and mix well.
Serve with coleslaw on onion rolls.
This dish is warm and spicy, perfect for cold weather when colds and ‘flu are going around.