Recipe Details

Chili Rub Slow Cooker Pulled Pork

Prep Time: 10 minutes
Cook Time: 8 hours
Servings: 8 - 10

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

3 pound boneless blade pork roast, or sirloin roast
2 tablespoons chili powder
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 tablespoon canola oil, or other neutral-flavored oil
1/2 cup chicken broth

Cooking Directions

Line a 9- by 13-inch baking pan with foil and place the pork in the pan. In a small bowl, combine the chili powder, salt, and cayenne. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). Set aside.

In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.

Add the broth to the skillet, scraping up any browned bits. Add the broth to the slow cooker, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.

Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste

Makes 8 to 10 servings

Serving Suggestions

This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat. Use the pork to make a traditional pulled pork sandwich, with barbecue sauce and slaw, or enjoy it in your favorite chili recipe or on top of a Tex Mex Caesar salad.

Nutrition Information

Calories: 240 calories
Protein: 32 grams
Fat: 11 grams
Sodium: 540 milligrams
Cholesterol: 90 milligrams
Saturated Fat: 3 grams
Carbohydrates: 1 grams
Fiber: 0 grams

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About the Cut: Shoulder

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.


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Tips and Tricks

Buying, Handling & Storage Tips

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.


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Butcher's Tips

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness


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Simple and Delicious
by anonymous 09/07/2014
Easy to throw together and so many options for the leftovers. Will do this again!

yum!
by anonymous 01/27/2014
Delicious and easy pulled pork every time. So good!

YUMMY!
by anonymous 11/06/2012
The pork was so yummy! We ate it on a taco. I did increase the chicken broth to 1 cup and after I shred the pork I put it back in the crockpot to cook for about 20 more minutes in the broth mixture!

Wow!
by anonymous 09/26/2012
 Really great flavors and oh so easy. A do-over recipe my family really enjoyed. Leftovers were awesome too!!

Yummy!
by anonymous 08/18/2012
 Very tender and flavorful

Delicious!
by anonymous 07/27/2012
Served this with slaw and chipotle cream! Delicious! However, I recommend increasing broth to 1 cup and putting pulled pork back in crockpot after shredding it. The pork absorbed all the remaining broth and was very juicy!