Spicy Pulled Pork Crock-Pot Style

“Nap Time” isn’t really happening for my two year old today.  It also didn’t happen yesterday.  Please tell me she isn’t giving up afternoon sleeping because it’s one of the only semi-productive moments of my day.  Regardless, “Quiet Time” is still happening.  “Quiet Time” means she stays in her bed anyway and reads a few books from 12:30-2:30 every afternoon.  It isn’t quite the same thing, but it’s still a much needed break for everyone.  This recipe from Hold the Grain is going to attempt to make its way onto my blog while I alternate between typing, checking on Abby and getting Evie back to sleep (she’s at least half-heartedly napping for me right now).  Here we go!

Spicy Pulled Pork Crock-Pot StyleSpicy Creole Pulled Pork Crock-Pot Style

  • 3-4 lb pork butt roast
  • 2 Serrano chili peppers
  • 1 tablespoon Dijon mustard
  • 2 tablespoons paprika
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1/2 tablespoon pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon oregano
  • 1/2 tablespoon thyme
  • 1 teaspoon dried basil
  • 1 teaspoon cayenne pepper
  • 1/4-1/2 cup water

Wearing gloves, cut peppers in half, remove stems & seeds, and place skin side up on a baking sheet.  Pop in the oven and broil for about 5 minutes or until skin just starts to lightly brown.  While your peppers are roasting, mix all of the dry spices in a small bowl.

Dice your roasted peppers and mix with the mustard.  Rub over pork.  Sprinkle dry spices over pork, then rub into the meat.

Place the pork in the crock-pot and pour enough water around to cover the bottom (1/4-1/2 cup).  Cook on low until cooked through, about 8-10 hours.

Shred meat with a couple of forks and eat!  It’s great on a bun or even plain served along with some veggies.  The best part about this recipe is that it’s super versatile.  If you are missing a spice here or there, you’ll still end up with a tasty bunch of meat.

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