We have been working on this recipe for a while. We love pulled pork Sunday at our house. You can throw the roast in the slow cooker and go about your day. At the end of the day you have a delicious pulled pork sandwich and a great protein for the week’s meals. You can throw the leftover meat with some peppers, onions and fresh corn for a delicious pulled pork taco or used it to top a quick dinner of pizza or perogies.


4 lb. pork shoulder
2 tbsp. olive oil

2 tsp. yellow mustard seed
2 tsp. black mustard seed
2 tsp. toasted fennel seed
2 tsp. salt
2 tsp. coriander
2 tsp. toasted cumin seed
2 tsp. cayenne pepper
2 tsp. chili powder
2 tsp. paprika
1/2 tsp. celery salt

3 tbsp. apple cider vinegar
1-2 tbsp. of dried chili flakes (to your desired spice level)
6 tsp. brown sugar
1 cup tomato purée


Toast the fennel and cumin seed in a dry pan on medium heat. Remove from heat when you can smell the herbs being careful not to burn. Grind the seeds to a fine powder. Combine the remaining dry ingredients and stir to form a rub. Crust all the surfaces of the pork shoulder with the spice rub. Heat oil in pan and brown all sides of the pork shoulder. Place browned pork in the slow cooker – add tomato, chilies, brown sugar and vinegar. Cook on low heat for 6-8 hours or until the meat begins to fall apart. We like to serve the pulled pork on a bun with fresh coleslaw.

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