Spicy Pulled Pork (by Gerri)

by Copicut Staff September 26, 2018

This recipe came to me by way of my aunt. I’m not sure if she made it up or if it’s based on another recipe. I do know I find myself coming back to it again and again both because it’s easy and delicious.


  • 1 tablespoon ground cumin
  • 3 cloves garlic, peeled and smashed
  • 1 tablespoon salt
  • 1 teaspoon dried oregano
  • 3 pounds boneless pork shoulder roast, cut into 1 inch pieces
  • 2 medium tomatoes, cored and chopped (can substitute 16 oz can diced tomato)
  • 6 oz tomato paste
  • 1 medium onion, diced
  • 2 tablespoon cider vinegar
  • 2 tablespoons molasses
  • 1 tablespoon hot sauce (optional)


  1. Combine cumin, garlic, salt and oregano in a large bowl
  2. Add pork and toss to coat completely
  3. Stir in tomatoes, tomato paste, onion, vinegar, molasses, and hot sauce (if using)
  4. Place pork mixture in crock pot and cover. Cook on high heat for 4-5 hours or low heat for 8-10 hours. Stir occasionally until very tender.
  5. Using two forks, pull pork into shreds


For the sake of time, I often omit the 1 inch pieces and throw the whole pork shoulder into the crock pot. It may take a bit longer to shred but saves some time up front. If using whole, uncut roast you can substitute a bone-in shoulder as well.

Copicut Staff
Copicut Staff


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