If you know me at all, you know that I have a passion for pulled pork. I have a passion for most food, but pulled pork holds a special place in my heart. Unfortunately I am still living the keto life so most barbecue sauces and buns are out of the question, which makes me sad.
Good news! Thanks to Caveman Keto I have found a way to enjoy my beloved pulled pork once again! Crockpot carnitas. I can’t adequately explain in words how amazing this recipe is. The meat LITERALLY fell off of the bone and I was able to shred it with the touch of a fork. It was actually a little difficult to get the cooked pork out of the crockpot to shred because it was falling apart (NOT COMPLAINING ABOUT THAT). The pork was juicy, tender, and truly melted in my mouth. I have now made this recipe twice and it turned out just as amazing the second time. Pork shoulder has now become a staple on my grocery list. Now like I said, this recipe cannot be done justice through a few words and pictures. Try this dish for yourself and you will not be disappointed. Alright I’ve used caps lock too much already, so why don’t I just go ahead and give you the recipe.
What you’ll need:
- 1 large pork shoulder
- 1 large yellow onion
- 4-5 cloves of garlic, minced
- 1 tbsp chili powder, cumin, and thyme
- 1/2 tbsp salt and pepper
- 1 cup water
- bacon grease (or butter)
What to do:
- Retrieve your handy dandy crockpot.
- Grease down the inside of the crockpot with bacon grease (or butter if you don’t have reserved bacon grease hanging out in a pickle jar in the back of your fridge).
- Thinly slice the yellow onion and layer the slices on the bottom of your crockpot. Disperse the minced garlic evenly over the top of the onions.
- Use a sharp knife to cut a deep crisscross pattern into the top of your pork shoulder.
- Mix together the salt, pepper, and spices and rub onto the meat. Really dig the spices down into the cuts of the meat.
- Place the pork shoulder on top of the onions and garlic and add one cup of water to the bottom of the crockpot. Don’t pour the water directly over the crockpot, you want to keep your spice rub right where it is!
- Cover and cook for 8 hours on high. Keep your crockpot in mind though as you’re cooking, mine seems to cook a little faster than other crockpots so I usually have my pork in there for about 6 1/2 – 7 hours instead of the full 8.
- Remove pork from crockpot, I suggest using a large slotted spoon for this because the meat should be falling apart, and place in a separate dish. Remove the bone, and shred with a fork.
- Give your crockpot a hug.
What you do with this amazing pulled pork is now up to you. If you don’t have any sort of dietary restrictions feel free to smother this in barbecue sauce and eat it on a bun. Eat it out of the dish with a fork (that’s what I started to do). Or, you can create a delicious taco bowl like I did. Here’s how you can do it: Place pulled pork in a bowl. Top with sour cream, salsa, cubed avocados, and chopped cilantro. Eat. Get seconds.
The finished product is so versatile and best of all, it really only takes about 10 minutes of preparation. You can’t ask for anything better. Enjoy!