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I’ve left it too late to do this in the slow cooker.. anyone know how long and what temp to do it in a Dutch oven in the oven?
Holy F. I specifically used this recipe for the pork alone and my goodness I was floored with how it came out. Instead of tacos I used this as my protein for some homemade nachos and it was the highlight of the dish as expected. Using the leftovers to make some quesadillas tomorrow! So excited.
Been making this for friends for a few years and everyone loves it!!! It’s delicious. I always triple the cinnamon to ensure I can taste a hint of it! Thanks for sharing!
Just wondering do you remove the rind?
Absolutely hands down the best recipe for a spice rub . I have made it with beef and pork. Great tacos And the leftovers I use for making enchiladas.
This was unbelievable! The flavor was incredible and it was so easy. I let it marinate over night in the fridge and it made putting it in the crockpot in the morning so easy. This is a perfect meal to make for company too!!!
I use the recipe all the time for pulled pork or beef and I have even used it for chicken thighs. I add some chicken broth for the chicken thighs and put in some mole paste and make chicken mole enchiladas.
Great recipe! This is my family’s favorite. We make this a lot for new baby dinners and company as well.
I have made my own rubs over the years and have also purchased various pre-made rubs. This is definitely the best rub I have found for pulled pork. I use it in my slow cooker and I also use it as a rub when I make pulled pork in my smoker. People always say “wow!” The only change I sometimes make to the recipe (depending upon who is going to be eating it) is to reduce the cayenne from 1 tsp to 1/2 tsp. Thanks for a great recipe!
Do I need to put liquid in my slow cooker with the pork?
Hi, Bronwyn! You do not need to add any liquid to your slow cooker for this recipe.
Husband and kids loved it! I cut it into chunks, did not marinate or brown and put it in the IP for 60 minutes with natural release. Definitely a keeper!
Definitely a keeper. Quick and easy to prepare. Followed recipe as given and wouldn’t change a thing.
Is there any reason I can’t use a bone-in roast? Aside from having to remove it before shredding, that is.
Hi Katie, bone-in would be great! Better flavor, you just have to remove the bones before shredding as you mentioned.
Yes better flavor with bone in. However I am Mexican and the only other things I do is use chile ancho (less then in receipe)instead of chili powder, a few chilpote chilies ( soak then ground them up, gives a smokey flavor) a slice of orange peel and fresh lemon juice and piloncio ( mexican brown sugar), mexian oregan, chiken broth, bay leaves.
So easy and so delish!
I have donated my slow cooker. Too bulky and heavy for me to deal with and store between uses. How could I prepare this pork, first browning it, in a conventional oven? We get good deals on the pork. I’d like to try this…
Elise, I knew I should have slogged through all 250some comments. I found the answer. (Of course.) Thanks and excuse the ring!
If I cook 1/2 (about 1.5 lb – 2 lb) pork shoulder in 3 QT slow cooker on low, how long should I cook it for? Thanks!
Hi, John! I’d start checking your pork after 5 hours. It’s ready when it flakes apart easily with a fork. It should also be fine even if you let it keep cooking for up to 8 hours. Enjoy!
Great recipe, topped it off with home made Pico de Gayo and Avocado dip.
Amazing flavors from this receipe highly recommended. We use this recipe for our pork carnita tacos on bib lettuce topped with cheddar jack cheese, salsa from aldi, and guacamole! Yum. Looking forward to making this for a 2nd time and enjoying it for meal prep at work this week!!
Loved it! Eerily similar to Jamaican Jerk rub. PS- cracked me up how were cautioned against trimming fat, meanwhile a COMPLETELY trimmed roast is pictured :D
We made this recipe and it was utterly delicious. But we added a couple of other ingredients, 1 can of fire roasted tomatoes, 1 frozen 24 oz. Of fire roasted Mild New Mexico green chilis and a generous tablespoon of minced garlic to the roast after all other ingredients were in. Thanks Elise for another tasty recipe.
I’m so glad you like it! Love the additions too!