I know that a recipe for Spicy Pulled Pork seems a bit odd for a blogger who is clearly Jewish and probably not raised on pulled pork. I wasn’t, but that hasn’t stopped me from loving it. Making it for this recipe was the first time I had made it in my house, and I have to say it’s a recipe I will be making for a long time. This is a very basic recipe that can be used a dozen different ways. I like it cut thick into slices, over rice, with a bunch of limes and cilantro. You can also shred it to make a great taco filling. If you are having a block party or a bunch of people over, it’s a great way to fill up a crowd with minimal effort.
Spicy Pulled Pork
Makes: 6-8 servings
Prep Time: 15 minutes Cooking Time: 4 hours
1- 4 lb (up to 7 lbs) pork shoulder
salt and pepper
2 tsp cayenne pepper
2 tsp paprika
2 tsp cumin
2 tsp coriander
3 cloves garlic, minced
2 tbs olive oil
2 jalapeno peppers, halved
1 white onion, quartered
- Preheat the oven to 300 degrees.
- Rinse the pork shoulder off and dry it with paper towel. Season the shoulder well, on all sides, with salt and pepper. Give it a little pat to make sure the s&p are really stuck on there.
- Whisk the spices (cayenne – garlic) with the olive oil to create a rub. Use your hands to smear the rub all over the pork. Really rub it in there using the back of your hand or your knuckles. Place the pork in a cast iron pot or oven safe pot with a lid. Cover the pork ¾ of the way with water. Add the jalapenos and onions to the water, cover, and put in the oven.
- Cook the pork for 4 hours, flipping it every hour. For the first two hours or so you won’t really think that much is happening, but by 3+ hours it will start to be very tender. Be careful flipping it towards the end so you don’t end up splashing yourself! When the pork is tender, remove it from the oven and the pot, and let it rest for 15 minutes.
- Use two forks to shred the pork, or if you want it a little more roughly chopped use a knife. Pour the juices back over top after you’ve put it into a serving dish.
- Serve as desired, but absolutely with limes.
- To make this recipe with a slow cooker, follow all of the same instructions and cook on low for 6 hours.
- For a heavier pork shoulder, cook an extra 30 minutes per pound for best results.