Mediterranean Diet Friendly Crockpot Oregano Pulled Pork

Total time8 hr 15 min

Prep time15 min

Cook time8 hr

Mediterranean Diet Friendly Crockpot Oregano Pulled Pork

This slow-cooked pork shoulder spends eight hours low and slow until it's completely fork-tender, soaking up a bold rub of smoked paprika, cumin, garlic, and oregano along the way. The braising liquid — a tangy mix of apple cider vinegar, chicken broth, and olive oil — keeps every shredded bite moist and deeply flavorful without any last-minute fuss. Once it's shredded and tossed back through that defatted liquid, you get tender, juicy meat with a savory, herb-forward finish that works beautifully over greens, grain bowls, or alongside roasted vegetables. It's a satisfying, protein-rich centerpiece that fits naturally into a Mediterranean-style spread, especially when paired with olive oil, fresh herbs, and vegetable-heavy sides. Hands-off cooking and pantry-simple seasonings make this one an easy weeknight staple you'll want on repeat.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the pork

3 lb boneless pork shoulder (pork butt), trimmed of excess fat
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
See all
Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.

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
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!