Slow Cooker Pulled Pork

Succulent, spice rubbed pulled pork, cooked slowly with lovely peppers--this is a hit! Use it for tacos, burritos or enchiladas. Works great as a sandwich filling, too. Or use it to sauce some pasta. Tremendously versatile, extremely tasty.

Slow Cooker Pulled Pork with Peppers
1 teaspoon each chili powder, ground coriander, rubbed sage,
1/2 teaspoon each black pepper, ground cumin
1 1/2 teaspoon salt, hickory smoked preferred
1 tablespoon each Mexican oregano, brown sugar
1 tablespoon canola oil
3 pounds boneless pork roast
2 large red or orange bell peppers
1 large sweet onion
1 teaspoon salt

In a small bowl, mix together the spices, herbs, smoked salt and brown sugar until thoroughly combined. Pat pork dry with paper towels. Rub the herb mixture into the pork on all sides. Heat a non-stick skillet over medium high heat and add oil to pan. Sear pork for 3 to 4 minute on at least two sides. Clean and slice peppers into thin strips about 2 inches long. Peel and cut onion into slivers about 2 inches long. Sprinkle the veggies with 1 teaspoon of salt. Layer veggies and meat in a slow cooker, scraping any of the fond from the meat skillet on top. Cover and cook for 8 hours on low (or 6 hours on high). Shred the pork with a fork before serving. Serve onions and peppers on the side.

Hints: Browning the meat is critical to a good end product. There will be a fair amount of liquid in the slow cooker at the end. It can be thickened with some cornstarch if you like. This can make two meals or can be used all at one time for a larger group. Add some Quesso Fresco, cilantro and lime for tacos. Use with whole grain buns and the thickened sauce for sandwiches. Or stir into cooked bowtie pasta and top with Romano and fresh basil.

This dish has a hint of spiciness but some of us added hot pepper sauce and liked it that way. The fork tender meat is delicious and pairs well with nearly anything. Cooking slow and low allows the flavors to meld in a wonderful way.