Red Meat Allergy Friendly Crockpot Turmeric Pulled Pork
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Learn more →Ingredients
6 servings
For the pork
- 3 lb boneless pork shoulder (pork butt), trimmed of excess fatSee all
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 PackChef's tipUse 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. - 2 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
For the spice rub
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground ginger
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional)
For the braising liquid
- 1 can (14 oz) diced tomatoes, no salt added
- ¼ cup apple cider vinegar
- 2 tbsp honey
- 1 tbsp tomato paste
- 1 tsp worcestershire sauce
- ½ cup low-sodium chicken broth
Instructions
- 1
In a small bowl, combine the turmeric, cumin, smoked paprika, ground ginger, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Pat the pork shoulder dry with paper towels, then rub the spice mixture evenly over all sides.
- 2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the pork shoulder and sear, undisturbed, for 3–4 minutes per side until a deep brown crust forms on each surface. Transfer the seared pork to a 6-quart slow cooker.
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