Fall-apart-tender pork shoulder cooked in the crock-pot. This super easy recipe takes less than 10 minutes to prep and can be cooked in as little as 4-5 hours on the high setting. Use the delicious shredded meat for pulled pork and carnitas recipes to make meal planning a breeze, all the while fooling your loved ones into thinking you spent hours over the stove.
Have you ever eaten a pork or beef dish that was so fall-apart-tender it was like cutting into butter? Maybe you ordered it at a restaurant and with each bite of succulent meat imagined the chef painstakingly standing over the cut for two days straight, cooking it low and slow to perfection.
The good news is you can replicate this at home with hardly any effort. The key is the buy a large cut of meat with lots of connective tissue and fat.
This is where the magic happens. When you take a tough cut of meat that's NOT super lean and you cook it beyond well-done, all of the connective tissues breaks apart and creates the most tender, luscious, shreddable meat.
If you've ever made pot roast, you know what I'm talking about. Take a simple chuck roast, coat it with spices, slow cook it for several hours and you have amazingly fork-tender beef to serve with your favorite sides like mashed potatoes and gravy.
Well, today I'm focusing on pork shoulder, which is the chuck roast of the pork world, except better. This is the cut of pork that magically transforms into crave-worthy pulled pork or carnitas.
You know, extra-napkins-required, barbecue-sauce-dripping pulled pork sandwiches and juicy-on-the-inside, crispy-on-the-outside street-style carnitas tacos topped with cilantro, onion, and red + green sauce.
The good stuff.