3 Ingredient Life-Changing Pulled Pork Recipe

Shopping List & Prep

• 2-3 lb pork shoulder
• 1/2 a pack of Masi Masa Ras El Hanout Spice Blend
• 1 Bottle of Sweet Viking #334 sauce

Kitchen Equipment

• 1 Crock Pot

Cooking Directions

1. Dust off ye olde crock pot (or Instantpot if you‘re *fancy*) and make sure it’s ready for action.
2. Wash and dry meat and place on a baking sheet to contain the mess. It just makes for easier cleanup than a cutting board. #trustme
3. Use 1/2 a packet of Masi Masa’s Ras El Hanout spice blend as dry rub.
4. Let meat rest a few hours (if possible) in the fridge before next step—if that’s not a reality for you and you’re out of time—it’s fine to skip this step, it’ll still be great!
5. Get a pan hot with a little bit of oil in it, and brown all sides of your pork shoulder.
6. Add meat, bottle of #334 and 1/2 cup of water to your crock pot and cook on low for 8-10 hours or on high for 4-6—the longer the better. Add more time if needed.
7. Pull the pork shoulder out 3/4 of the way through cooking, shred the meat and add it back in for the last section.
8. Serve with tiny buns topped with a coleslaw which I also added Sweet Viking Pepper Blend Relish to, because OF COURSE I DID, y‘all should know by now I put it in everything. Literally.