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3 Ingredient Life-Changing Pulled Pork Recipe

December 08, 2021 0 Comments

This recipe was developed and guest written by our friend and the genius behind Sweet Viking Peppers, Kristbjorg Johnson.

Yes, I realize how dramatic the title sounds—if I’m being totally honest, I don’t think it’s dramatic enough. What started out as an experiment in the crock pot, now has its own cult following from those fortunate enough to have tried it.

Listen, I’m a southern girl, OK…I do not joke about barbecued meats, its blasphemous to my roots. Anyways, be sure to tag us when you make it and let us know how you enjoyed your pulled pork!

Shopping List & Prep

PRO TIP: shop the Sweet Viking + Masi Masa collab to save $$$ on ingredients!

    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.

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