Email subscribers – I owe you an apology. Last night, I was working on this week's "Food for Thought" post and accidentally published it instead of pressing save. As a result you received an email this morning filled with...nothing, but one sentence. Sorry for uselessly cluttering up your inbox. Here's the post I really wanted you to see.
I have a new dinner philosophy that goes something like this: when in doubt make pulled pork. If you’re having friends over for a meal and you can’t decide what to serve, pulled pork is a great option. If you’re time-strapped for dinner and would love to have something ready when you walk in the door at the end of the day, pulled pork works well. If you’re looking for a meal that makes enough to feed your family, and yields leftovers for the next day, pulled pork is your answer. If you want to use less deli meat in the school lunches, pulled pork can be kept in the fridge for a week and makes a tasty filling for wraps, sandwiches, buns, tacos, and even tastes great on pizza. If you’re on a budget and want the most bang for your buck when it comes to buying protein, making pulled pork is definitely your answer, because even a good-quality piece of pork shoulder just isn’t that expensive.
This is a new-to-me pulled pork recipe and it’s so easy I deemed it the best one to share. It comes together effortlessly; even Jackson can make it without supervision. In fact, he did put this dinner together, but would prefer I don't share photos of him doing so. Neither of the boys are very interested in seeing themselves on the blog anymore, which I have no choice but to respect. My point, though, is that if anyone in your house can stir, press, and pour, they can definitely put this meal together.
Slow-Cooker Mexican Pulled Pork
Adapted from the Weelicious cookbook
- 1 tablespoon cumin seeds
- ½ teaspoon coriander
- 1 teaspoon garlic powder
- 2 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 3 ½ - 4 lb. pork shoulder, excess fat trimmed and removed
- 2 cups mild salsa
- ½ cup water
1. In a small bowl combine the cumin seeds, coriander, garlic powder, chili powder, onion powder, smoked paprika, dried oregano, and salt.
2. Place the pork shoulder in the slow cooker and smear ½ the spice mixture over the top side of the meat. Flip it over and rub the remaining spices into the other side.
3. Combine the salsa and water in a small bowl or glass measuring cup and pour it around the pork shoulder. Cook on low heat for 8-10 hours, or high for 6-7 hours, or until the meat easily pulls away from the bone.
4. Transfer the pork to a plate and discard the bone and any excess fat. Shred it into bite-size pieces and place it in a serving bowl. Add the liquid from the slow cooker and stir to combine.