This slow cooker pulled pork starts with a boneless pork shoulder, a small amount of broth and Original Dust. Cook until it shreds easily, then mix in the juices gradually so the pork stays moist without turning soupy.
Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.
1 tablespoon (15 ml) Original Desert Dust, divided
Optional: bread rolls and slaw for serving
Directions
Prepare the shoulder. Trim the thick outer fat layer to about 1/4 inch, leaving internal marbling. Place onion in a 5–6-quart slow cooker. Add broth and vinegar. Use a fully thawed roast and follow your cooker fill limits.
Season and cover. Rub the pork with 2 teaspoons Original Dust and set it on the onions. Cover with the lid. Do not add liquid to cover the meat; the shoulder will release juices as it cooks.
Cook until shreddable. Cook on low for about 8–10 hours, keeping the lid closed. The pork should pull apart easily with a fork, often around 195–205°F (91–96°C). This tenderness target is above the 145°F (63°C) minimum plus a 3-minute rest for whole pork.
Rest and separate juices. Move pork to a clean board and rest 15 minutes. Pour cooking liquid into a heatproof jug and let the fat rise, then spoon it off. Shred the pork with two forks, discarding any large pieces of fat.
Finish gently. Return shredded pork to the cooker. Mix in the remaining teaspoon Dust and enough defatted cooking liquid to moisten, starting with 1/2 cup. Serve hot, with optional rolls and slaw. Hold at 140°F (60°C) or hotter if not serving immediately.
Cooking timing: 8–10 hours on low + 15 mins resting.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.
✦The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
✦Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
Pork loin is much leaner and is not a direct substitute for a long-cooked shoulder. Use shoulder or Boston butt with internal marbling for meat that shreds easily after slow cooking.
DOES THE PORK NEED TO BE BROWNED FIRST?
This recipe does not require browning. It produces tender, moist pulled pork without a barbecue bark. Browning is an optional extra step, but avoid scorching a date-based seasoning over high heat.
CAN I COOK IT ON HIGH?
For a roast of this size, high may take about 5–6 hours, but cookers vary. Check that the meat shreds readily and use a thermometer. Low gives a wider window for the shoulder to soften.
WHY IS THE PORK STILL TOUGH?
If the meat is hot but resists shredding, its connective tissue may need more time. Replace the lid and continue cooking, checking periodically. Do not judge tenderness from the clock alone.
WHAT IF THERE IS TOO MUCH LIQUID?
Do not pour all the liquid back into the pork. Defat it, then add only enough to moisten the shreds. Refrigerate or freeze extra liquid promptly for another use, or discard it.
HOW DO I STORE AND REHEAT PULLED PORK?
Divide into shallow containers with some juices and refrigerate within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder for 3–4 days. Reheat rapidly on the stove or in a microwave to 165°F (74°C), rather than reheating from cold in the slow cooker.
CAN I FREEZE IT?
Freeze cooled portions promptly with a little defatted cooking juice for up to three months for best quality. Thaw in the refrigerator and reheat to 165°F (74°C). Add sauce only if wanted; it is not required for this formula.
A carnitas quesadilla is a useful way to turn cooked shredded pork into another meal. Crisp the pork first, add a light Savory Dust finish and tuck it into tortillas with Monterey Jack.
