It’s almost unbelievable how easy and simple it is to make such a warm and delicious home-cooked meal. All you need is to dump all your ingredients in a large pot before leaving for work, only to come back for a mouthwatering aroma and a perfect dinner.
This recipe is suitable for all the keto followers out there, it has a low carb percentage, gluten-free, and paleo when using the right BBQ sauce.
How to cook Crock Pot Pork Shoulder
- 3 lb of pork shoulder (skinless and boneless)
- ½ large sized onion finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon of salt and one of pepper
- 1 cup of BBQ sauce
- First, you need to clean your meat from any fat or skin. It doesn’t really differ much whether it’s boneless or not. Wash it with a small amount of water and dry it well with a paper towel.
- Extra care should be taken when cooking pork loin or pork tenderloin to avoid their overcooking
- In the case of using frozen pork meat, you need to leave the meat to that first, don’t cook it frozen!
- Now for the spices. Mix them in a small bowl, then massage the meat with spices well, making sure it’s well coated.
- Add the chopped onions to the bottom of the slow cooker and, on top, the spiced meat.
- Add the BBQ sauce.
- Any sauce can be used in this step, whichever you prefer.
- Using any drink is also an option instead of the sauce. Coke, beer, Dr. Pepper, or even pineapple juice for some Hawaiian Pork.
- It’s time for the cooking!
- Adjust the settings on ‘Low,’ then close the lid and leave the cooker for 8 hours till the meat softens.
- You can adjust the settings on ‘High’ and leave it for 5-6 hours only.
- Some of the fat can be reduced by removing it manually with a spoon from the surface when the soap is cooled a bit.
- When the pork is done, move it to a plate, let it rest for 15 minutes. Using two forks, start shredding them into small pieces.
- Add your favorite sauce on top and serve with tacos or buns!
- Any leftover can be stored in the fridge for up to 5 days in a well-closed container and two months in the freezer.