Looking for that next meal that becomes a beloved family treasure?
A go to staple for hosting company?
A meal worthy of celebrating fall & winter birthdays?
Congratulations, you just found it! This super easy, hands off, slower cooker pulled pork is delightfully simple, mouthwatering, and perfect for those deep winter days that need a sweet & savory pick me up!
This meal is atop contender with our summertime favorite, pulled pork carnitas, same method, different flavor profile. Just superb!
Slice, Squeeze, Season, Slow cook, Shred & Stuff your face!
It really is that simple, a few dirty dishes (knife, cutting board, whisk, glass measuring cup, slow cooker) and meals for days, literally. The large the pork shoulder the more company it feeds, or the bigger the freezer stash you have for later, that’s right it is a great freezer meal too!
Left over potential:
Butternut & Pulled Pork enchiladas, Pulled pork Chimichangas, Savory Sandwiches, Pork grain bowl, Taco salad, and so many more creative uses for this delicious, nourishing protein that hits the spot every time.
good fat with great flavor:
Pork shoulder is notable due to its high amounts of connective tissue, and beautiful marbling, and sometimes even a Lucious fat cap on top of the roast. All of the mouthwatering tenderness and succulence comes out in this slow cooking braise, the fat renders and the connective tissue dissolves giving this amazing combination of texture and flavor. After enjoying you’ll soon realize why a Boston butt, pork shoulder is a favorite among home cooks & chefs alike!
Good fat is full of minerals and nutrients based on the diet and environment that the pig was raised in.
Full access to grass, sunshine and the highest quality usda organic grains means this fat is like liquid gold for you body and your taste buds! The micro and macro nutrients found in this cut will be sure to make you radiant from the inside out!
Orange Maple Ginger Pulled Pork, Slow Cooker Style
Ingredients
- 1 Verdant Pork Shoulder (Boston Butt 4-8#)
- 2-3 medium sweet onions, sliced
- 2 Oranges, cut in half and squeezed
- 1X1" knob of ginger grated
- 1/2 cup Organic Maple Syrup
- 1/2 Cup Organic Apple Cider Vinegar
- 3 TBS Maldon Flaked Sea Salt
- Fresh Black Pepper to taste
- 2 TBS Organic Chili Powder
Instructions
- Peel and cut onions in half, then into half moon slices. Place in bottom of slow cooker. Cut both oranges in half, squeeze juice into glass measuring cup, place spent oranges flesh side down in slow cooker.
- Place thawed pork shoulder onto orange carcasses.
- Make your marinade in glass measuring cup, whisk together maple, ginger, orange juice, apple cider vinegar, salt, pepper, and chili powder.
- Pour marinade overtop pork shoulder into the slow cooker.
- Turn slow cooker to low, cook for 6-10 hours until pork is fork tender all the way through.
- Once pork is falling off the bone, remove shoulder, place on cutting board and shred with 2 forks. Discard oranges.Toss pork with half of juices in bottom of slow cooker. Save remaining juices for later servings, or to store in fridge in. The flavor will continue to marinade over night.
- Serve on homemade baguettes with pickled onions, or on top of a bed of rice or parmesan polenta!