The problem with pulled pork recipes in general is that they almost always call for brown sugar, used as a tenderizing agent, which my husband cannot stand. So after calling his mother he got this fantastic recipe that uses the lemon (or lime) juice as the tenderizing agent. We both love pulled pork, and now I am glad we have a recipe that my husband can eat and enjoy. My whole family was amazed at how delicious this recipe is, and we needed nothing more than good rolls to eat with the pork. I had mine with the Northeast speciality Amoroso rolls, and my husband had fresh french rolls from the local bakery, whose owners were trained in France and their breads are some of the best I’ve ever eaten in my life.
1-2 lb. Pork Shoulder
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
3/4 tsp. kosher salt
1/4 tsp. black pepper
2 Tbs. lemon juice
1 Tbs. olive oil
1/2 can beef broth
- Combine everything except for the beef broth and marinate the roast over night in the refrigerator.
- Next day sear the roast in olive oil.
- Add roast to your crock pot, scraping all the bits and adding all that flavor to the crock pot, with the beef broth.
- Cook on high for about an hour, and turn to low. After 2 hours flip the roast over, to let the other side cook in the juices, turn back on high to get the heat back up and turn it back to low. Once it is tender enough to break apart break it in half and let it all cook in the juices. This will make the roast very tender and juicy!
- Cook the roast for a total of 8 hours, until the meat practically melts by just looking at it.
The juice from the crock pot was absolutely delicious, and made perfect au jus for dipping our pulled pork sandwiches in.