Slow cooker season is here, and with it comes the perfect opportunity to enjoy cozy, delicious meals that practically cook themselves. One standout dish that’s ideal for fall and winter is chili-rubbed slow cooker pulled pork. This versatile main course can warm you up on chilly days, fills your entire home with delightful aromas and can be leveraged creatively for multiple meals.
For a simple main course, pulled pork is a natural fit in sandwiches with a little coleslaw, piled high on toasted buns. Add it to tortillas for easy pork tacos, topping them with diced onions, fresh cilantro and a sprinkle of lime.
Looking for an instant family hit? Layer it over creamy mashed potatoes or rice, adding depth to a classic comfort food. These options bring variety to the table while making the most of every slow-cooked bite.
Pulled pork leftovers are easy to store and can be used in fresh, inventive ways. Pulled pork freezes well for future meals – just place in an airtight container and store it in the freezer for up to three months. Repurpose the leftovers into dishes like pulled pork nachos with melted cheese and your favorite toppings, or toss some into a hearty chili or stew for added flavor. It also makes an excellent filling for empanadas or quesadillas, which can be easily prepared and packed for lunches or weeknight dinners.
With so many meal possibilities, a batch of slow cooker pulled pork is a great base for keeping delicious, comforting meals on hand during the colder months. Plus, the slow cooker does the work for you, so all that’s left is to enjoy the results!
Recipe courtesy of the National Pork Board, Des Moines, Iowa.
Chili Rub Slow Cooker Pulled Pork
Ingredients
- 3 lb. boneless blade pork roast or sirloin roast
- 2 Tbsp. chili powder
- 1 1/2 tsp. salt
- 1/2 tsp. cayenne pepper
- 1 Tbsp. canola oil or other neutral-flavored oil
- 1/2 cup chicken broth
Instructions
- Line a 9- by 13-inch baking pan with foil and place the pork in the pan. In a small bowl, combine the chili powder, salt, and cayenne. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). Set aside.
- In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.
- Add the broth to the skillet, scraping up any browned bits. Add the broth to the slow cooker, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.
- Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste