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Ingredients 0/12
What Makes This Dish So Tasty
Perfect for busy days because it cooks slowly and needs very little hands-on time. The pork turns out juicy and tender, making it easy to shred. Using Red Gold® adds a rich, natural flavor that enhances the overall taste without extra effort.
Tips From The Kitchen
- Trim excess fat from the pork to prevent it from becoming greasy.
- Use a meat thermometer to ensure the pork reaches an internal temperature of at least 195°F for easy shredding.
- Let the pork rest in the slow cooker for 15 minutes after cooking to retain moisture.
- Use a meat thermometer to ensure the pork reaches an internal temperature of at least 195°F for easy shredding.
- Let the pork rest in the slow cooker for 15 minutes after cooking to retain moisture.
Step 1
Mix all the spices together in a small bowl. Take about 6 to 8 tablespoons of the spice mix and rub it all over the pork, saving the rest for later. Wrap the pork tightly in plastic wrap and pop it in the fridge overnight to let those flavors soak in.
Step 2
When you’re ready to cook, place the pork in your slow cooker with the fat side facing up. Pour in the crushed tomatoes and diced tomatoes around the meat. Cover everything and let it cook on low for about 8 hours.
Step 3
Once it’s done, take the pork out and use two forks to shred it into tender pieces. If it seems a little dry, stir in some of the cooking juices to keep it nice and moist.
Serving Options
Serve the pulled pork on soft buns with coleslaw for a classic combination. It also works well as a topping for nachos, baked potatoes, or inside tacos. Add pickles or a drizzle of barbecue sauce to enhance the flavors.
Leftover Storage Tips
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the pork in portions for up to 3 months. Reheat gently in the microwave or on the stovetop with a little liquid to keep it moist.
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