This recipe calls for Pork Shoulder Roast, but we've found that using Pork Steaks, which also come from the shoulder, yields a pulled pork in smaller pieces and shreds. Either way, this recipe is a keeper. As written, this recipe will feed at least twelve people. If you decide to halve the recipe, just scale down the seasonings as well. Being so versatile in its final application makes it a good recipe to cook ahead and freeze.
5-6 lb Morning Star Family Farm Pork Roast (2 packages) or Pork Steaks (3 packages)
Olive oil
1 onion, chopped
4 medium tomatoes, chopped (or one 15 oz can diced tomatoes, lightly drained)
5 cloves of garlic, chopped
1 teaspoon cumin
2 whole cloves
2 bay leaves
1 tablespoon dried chipotle flakes (or use 2 dried whole chipotle peppers instead)
2-3 teaspoons sea salt
1 teaspoon pepper
Heat olive oil in large pan over medium-high heat and brown pork on all sides. Place in crock pot, then cover with remaining ingredients. Cook on low 6-9 hours. Transfer pork to a glass bowl (leaving the juices in the crock pot), remove bones, and shred pork. Remove bay leaves and whole peppers, if used. Return pork shreds to pot and mix into juices.
Serve as desired. Our favorite is over brown rice, but others may prefer making burritos. Either way, we recommend condiments like black beans, lettuce shreds, salsa, black olives, guacamole, sour cream, and shredded cheese.
