Eosinophilic Esophagitis Friendly Crockpot Oregano Pulled Pork
Total time8 hr 15 min
Prep time15 min
Cook time8 hr
4.5(28)
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Learn more →Ingredients
6 servings
For the pork
- 3 lb boneless pork shoulder (pork butt), trimmed of excess fat
For the spice rub
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional)
For the braising liquid
- ¼ cup apple cider vinegar
- ½ cup chicken broth
- 1 tbsp coconut aminos
- 1 tbsp olive oil
Instructions
- 1
In a small bowl, combine the smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, dried oregano, and cayenne (if using). Stir until evenly mixed.
- 2
Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the surface, pressing it in firmly so it adheres.
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