- One 4 to 6 pound pork shoulder
- 6 cloves of garlic
- 2 small white or yellow onions
- 1/4 cup Spanish smoked paprika
- 2 tbsp dehydrated minced onion
- 1 tbsp ground black pepper
- 1 tbsp cumin
- 1 tbsp chili powder
1) Peel your garlic and cut each clove in half. Using a thin knife poke holes into your pork shoulder and then press your garlic in. I like to stick a few pieces under the fat cap as well.
2) Mix your dry rub ingredients well in a bowl or large plastic bag.
3) Coat your pork shoulder with your dry rub as evenly as possible. Allow your spice coated pork shoulder to sit in the fridge overnight if possible. This step is not necessary, yet I find that this marination time helps the meat pull some of the spice in better. You can either use a large resealable bag or plastic wrap.
4) Slice your onions into thick slices and line your slow cooker with them. Place your pork shoulder on top of the onions with the fat cap facing upwards.
5) Set your slow cooker to low for 8 to 10 hours. Your meat is done when it easily pulls apart with a single fork.
6) Remove your fat cap and bone from the meat. Now simply use a pair of forks to shred your tender meat into pulled pork goodness serve it up with a veggie of your choice or toss it in a salad.
I steamed some broccoli and made a quick salad of baby spinach with avocado, almonds, and balsamic vinaigrette. Pretty yummy!