Recipe: Cajun Pulled Pork

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Hmmmmm… the smell of this pork cooking over the day in my slow cooker was fabulous. The whole house smelled of spices, smoke, and meat! This is a great recipe anytime of the year. Pork shoulder is relatively inexpensive here right now. In fact at Superstore they were carrying small roasts of pork for $6.00. And it was enough to feed the 4 of us, with some leftovers. Now, for me, that was a great deal!

To cook in a slow cooker is so so easy. The trick, really is to be prepared the night before. You cannot take meat out of the freezer on the same day, and cook it, to be ready for supper. It just won’t happen. However, you can let the meat unthaw during the day-and then cook it in the slow cooker overnight. Thus having it ready for lunches. The only caution I have with this is…you can have a hard time sleeping smelling all that goodness waffling through the house.

I discovered another great blog. This one only deals with the slow cooker. In fact for 1 year, it was the only means of cooking in Stephanie O’Dea household. She even wrote a book called “Make it Fast, Cook it Slow” by Stephanie O’Dea. Check out her blog, there are a lot of fun recipes for everyone to try. And of course, the bonus is, ALL recipes are GLUTEN FREE!!!!!

This is her recipe for Cajun Pulled Pork. I hope you try it out!

[print_this]Recipe: Cajun Pulled Pork

4 pounds boneless pork shoulder
1 Tbsp brown sugar
1 tsp cumin, garlic powder, onion powder,
1 tsp red pepper, smoked paprika, black pepper
½ onion, chopped
1 Tbsp butter
1-2 Tbsp liquid smoke
2 cups water

Put meat into a large plastic zipper bag with brown sugar and all spices. Seal well and shake to coat. Pour contents of bag into stoneware.
Top with chopped onion, butter and liquid smoke. Pour in water.

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Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork.

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I like to put my pulled pork onto a heated corn tortillas.
This is the brand that I like to get here in Calgary at my local Mexican store.

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** a hint on using your corn tortillas is to heat them up individually in a frying pan(no oil), flipping over to heat thoroughly. Then wrap them up right away in a large tea towel. The tortillas will stay soft and warm for quite awhile.**

*** the only other variation I have with the pork, is I like to brown my meat before I place it in the slow cooker. I then added the spices to the slow cooker. I like my meat to be browned when I eat it.

****a new change to this recipe is the use of pork loin. I really am not a fan of the fat associated with pork shoulder. The COOP here had a sale on pork loins so I thought I would try it out. Man, oh man, the meat was so tender and delicious. I actually prefer the pork loin to a pork shoulder.
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