I am not one to eat meat on a regular basis. In fact, we use meat sparingly in my house, partly due to how expensive the meat we buy is, and also because we don’t feel it necessary to eat large amount of meat. But occasionally, we’ll splurge and have ourselves a meat-based meal. Case in point: this pulled pork. Now, I’ve only had pulled pork a few times during my years, but I remember it being one of the best things I have even eaten. So, naturally, when we purchased some pork shoulder last week, my first thought was pulled pork.
I have seen pulled pork recipes floating around the web and all over Pinterest, but quite possibly the most memorable recipe I came across was Lisa Leake’s Best Pulled Pork in a Crockpot. Her reicipe looked so delicious, so simple, and super easy, so I thought I’d give it a try.
This pulled pork is absolutely to die for. I know you are going to love it and savor every bite.
We had rosemary garlic roasted parsnips with dinner and I don’t think I’ve ever eaten such a meal. It was divine, filling, easy, everything I want in a meal! By the way, those buns were homemade and made with unbleached all-purpose flour (King Arthur Flour Brand).
Here’s the recipe:
- 3 tablespoons paprika
- 1½ tablespoons salt
- 2 teaspoons black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ cup pure honey
- ¼ cup red wine vinegar
- 3 tablespoons olive oil
- 1 onion, peeled and cut in half
- 3 to 3 ½ pounds pork shoulder, cut in half
- In a bowl, mix together the paprika, salt, pepper, garlic powder, and thyme . I like to use a whisk to fully blend the spices.
- Pour in the honey, vinegar, and olive oil and stir to form a paste.
- Place the onion in the bottom of the slow cooker. The place the 2 pieces of pork on top and then pour the honey paste over f the pork pieces. Make sure to cover completely.
- Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender.
Debra Darazs says
Margaret. I am so proud of you, your blog is great, and I love the recipes. I assume you can pull up anything I might like some other time besides right away? Sometimes I haven’t got the time to get every recipe, but might like to come back – can I do that? You know grandmas aren’t always as smart of some of you young folks when it comes to blogs, and posts, etc. Thanks for sharing yourself and your recipes, everything looks great! Really proud of you!!!! Grandmom Debra
Margaret Anne says
Yes, feel free to bookmark any recipe you want to look at later. And thank you so much for the encouragement! I really appreciate it. I spend a lot of time working on this blog. You need to come over soon, by the way!
Pinning this! Looks awesome!
Michelle in Missouri says
This looks great! I would have a revolution on my hands if I didn’t serve meat nightly, but then we butcher our own, so the cost is significantly less for us.