This flavorful pulled pork is packed with a tangy zest and just the right amount of heat to keep things exciting. Perfect for a casual dinner or a weekend gathering, it’s sure to become a new favorite!
Start by mixing together the tomato paste, vinegar, dried onion flakes, yellow mustard, molasses, garlic, olive oil, and liquid smoke in a bowl until you get a thick, flavorful paste. Then, stir in the brown sugar, kosher salt, cumin, chipotle pepper, paprika, black pepper, garlic powder, mustard powder, and cayenne pepper until everything is well combined.
Place the pork shoulder in your slow cooker and slather it with the spice paste, making sure it’s nicely coated all over. Cook it on High for about 4 hours. When it’s tender, use two forks to shred the meat and pull out the bone.
Once shredded, switch the slow cooker to Low and let the pork cook for another hour or two to soak up all those delicious flavors. Give it a good stir now and then, and it’ll be ready to serve!
- Use a slow cooker or low oven heat to ensure the pork becomes tender and easy to shred.
- Marinate the pork overnight to let the flavors penetrate deeply.
- Add a splash of apple cider vinegar or orange juice during cooking for extra moisture and tang.
This dish combines tender, flavorful meat with a bright, spicy twist. The balance of zesty citrus and a bit of heat makes every bite exciting. It’s perfect for those who enjoy bold flavors without overwhelming the palate.
Serve the pork on warm buns with crunchy coleslaw for a classic sandwich. It also pairs well with rice, roasted vegetables, or inside soft tacos topped with fresh cilantro and lime.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave to keep the meat moist. You can also freeze portions for up to 3 months; thaw overnight before reheating.
