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Announcement: Saturday, June 20, 2020: Slow Cooked Pork Shoulder
June 30th, 2020 by Max Koster

Welcome to kidscoodinner.com, a website my sister and I started 5 years ago (read more about that a few posts below) For dinner tonight (Saturday), I wanted to cook a big piece of pork (pork shoulder) but it’s been really hot so I decided to cook it the day before in a slow cooker, let it sit overnight (so all the fat that cooks out hardens so its easier to remove).  Ingredients are simple: pork, of course; bunch of spices for the dry rub; ketchup, and apple cider vinegar.  You can also add your favorite barbecue sauce to the slow cooker, or just add at the end when you serving the pork.

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First step is to make the dry rub: I combined: onion powder, garlic powder, cumin, oregano and salt and pepper. If you want it spicier, add cayenne.

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Then you rub it over the pork.

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Into the slow cooker the pork goes, then mix the ketchup and apple cider vinegar together (should be about a cup of liquid) and add around the pork.  (I added a little barbecue sauce as well), and let cook on low for 8 hours.

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Here’s what it looked like about 4 hours in:

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Once it’s cooked for 8 hours, it should be very tender. Let it cool for a bit, then remove the pork from the pot, cut the strings keeping it together (discard strings!) and shred it with a fork. I put the shredded meat in a separate bowl and refrigerate it overnight.  I also refrigerated the slow cooker pot with the liquid in it (which had a lot of fat in it), overnight.

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In the morning, there was over 1/4 inch of solidified orange fat on top of the cooking liquid.  It was actually fun to cut it off….but there was a lot of it.

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Here’s the plate of fat I removed.

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And here’s what the remaining sauce looked like:

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I added back the shredded pork and warmed everything up for an hour or so before serving.

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Mom made fresh rolls to go with the meat:

fresh rolls  SlowCookedPorkPlated

Delicious! And lots of leftovers.


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