I know Fall is here to stay when I pull out the slow cooker. The mouthwatering wafts of a hearty meal fill the house and my soul!! It’s socks, slippers & red wine season, so cozy up, people!
Keep this recipe in your back pocket for super quick weekday meals, or Fall Fest Cookouts. Just rub the meat with spices, and pop it in the cooker. Six hours later, without lifting another finger, you’ll have this delectable pull-apart wonder to feast on. No slow cooker? Check our notes at the bottom of the page for the oven method! BBQ sauce optional, but most of us felt it didn’t even need it.
Get your (paper) napkins ready, this is a finger licking permitted situation! xoxo Kirsty
Ingredients (serves 6)
2 lbs. boneless pork roast, shoulder or butt
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon dry mustard powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 tablespoons low sodium soy sauce or coconut aminos
2 tablespoons tomato paste
1/4 cup (60 ml) apple cider vinegar
In a small bowl, combine the dry spices - cumin, paprika, mustard, onion & garlic powders, salt and pepper. Stir in the soy sauce and tomato paste to form a paste.
Use your fingers or a spatula to rub the paste all over the pork. Place it in the slow cooker and pour the apple cider vinegar into the pot, around the pork, not over it. If you don’t have a slow cooker, see NOTES below.
Close the lid and cook for 8-10 hours on low, or 6-8 hours on high. It should fall apart when you poke it. When it’s fall-apart ready, shred it using two forks (or a pair of tongs may be enough) and return to the slow cooker until ready to serve, so that the meat absorbs all the juices.
Serve on buttery, toasted brioche rolls with a tangy coleslaw and have a pile napkins at the ready!
If you are using the oven method, preheat oven to 275F (135C).
Use a large Dutch oven, or cast iron pot with an oven-proof lid, and lower the spice rubbed pork into the pot. Pour the apple cider vinegar around the meat and cover.
Transfer to the oven and cook until pork is beginning to turn tender, about 5-6 hours. Carefully remove the pot from the oven and shred with two forks. Leave to rest in the sauce for 15-20 minutes. If there is a lot of excess liquid, return it to the oven with the lid off for another 30-60 minutes.