Yes, I realize how dramatic that sounds—if I’m being totally honest, I don’t think it’s dramatic enough. What started out as an experiment in the crock pot, now has its own cult following from those fortunate enough to have tried it.
Listen, I’m a southern girl, OK…I do not joke about barbecued meats, its blasphemous to my roots. Anyways, be sure to tag us when you make it and let us know how you enjoyed your pulled pork!
PS—I’ve linked the products for easy ordering :)
2-3 lb pork shoulder
1/2 cup of water (give or take)
Dust off ye olde crock pot (or instantpot if you‘re *fancy*) and make sure it’s ready for action.
Wash and dry meat and place on a baking sheet to contain the mess. It just makes for easier cleanup than a cutting board #trustme
Use 1/2 a packet of Masi Masa’s Ras El Hanout spice blend as dry rub.
4. Let meat rest a few hours (if possible) in the fridge before next step—if that’s not a reality for you and you’re out of time—it’s fine to skip this step, it’ll still be great
5. Get a pan hot with a little bit of oil in it, and brown all sides of your pork shoulder.
6. Add meat, bottle of #334 and 1/2 cup of water to your crock pot (as pictured below) cook on low for 8-10 hours or on high for 4-6—the longer the better. Add more needed.
Do pull it out 3/4 of the way through and shred the pork and add it back in for the last section. I do not have a picture of this, I was too focused on the deliciousness in front of me and totally forgot.
sorry for the blurriness—I was trying to pour and shoot at the same time—not advisable.
For these sliders—I topped with a coleslaw which I also added Sweet Viking™ Pepper Blend Relish to, because OF COURSE I DID, y‘all should know by now I put it in everything. Literally.