Spicy Dry-Rubbed Pulled Pork
Spicy pulled pork is a Meg's Paleo Living personal favorite. There are so many varieties of pulled pork out there, but a lot the recipes I have come across call for adding a ton of sugar to make a sweet sauce for the pork - most pulled pork recipes are not Whole 30 compliant. This one, however, is. All you need is a little bit of patience for waiting your slow cooker. One reason I have been successful with my Whole 30 lifestyle is because of having a slow cooker. Here is a link to one similar to mine:
This cut of meat is meant to be slow cooked since it is very tough, but once it is done, it is falling-apart-lip-smacking-good. This is a great recipe for throwing a whole pork shoulder into the slow cooker as you leave for work, and you come home to an AMAZING smell. When I go camping, I always make this pulled pork a few days ahead of time, vacu-seal the meat into individual servings and eat like a king while roughing it.
1 pork shoulder
2 tablespoons of salt
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
2 tbsp garlic powder
1 tablespoon cayenne pepper (adjust to your spice preference)
1/4 cup smoked paprika
The night before you want to make you pulled pork, start by cutting off all of the excess fat that you can get to off of the pork shoulder. Remember, there is fat marbled within the pork shoulder, so trimming off the fat will mean the bulk of what you are cooking is meat and not fat. Set your pork shoulder aside.
In a bowl, combine all of the spices together and blend well. Now, rub all of the spices into the meat. Coat every surface exposed, making sure to leave nothing uncovered. Once the shoulder is completely covered in the spice mixture, carefully put the shoulder into a gallon bag, wrap it tight so all the excess air is pushed out, and store overnight in the fridge.
MEG'S TIP: You can at this point freeze the pork shoulder if you do not want cook it yet. Just know it takes a day or two to defrost the whole thing.
When you're ready to slow cook the shoulder, put it in the slow cooker on low for 6-8 hours (the timing on this really depends on the size of your pork shoulder). Once it is finished cooking, pull apart the pork with two forks. Stir the meat in the juices, and it is ready to serve.
Meg's Afterthoughts: I will eat off of a pork shoulder for days on end. I love reheating the meat in a pan with a little bit of bacon fat to crisp it up, eating it over zucchini noodles and topped with some salsa. It also works really well as a burrito bowl, with cauliflower rice, green onions and some salsa. Also great as tacos in lettuce cups.