I’m just going to say that I am pretty proud of myself for this recipe. I’ve tried some good pulled pork recipes, but this is my new favorite. Sorry if that sounds a little big headed or something, but it’s just the truth. Maybe it’s like chocolate chip cookies or chicken soup, where everyone has their own recipe that they think is the best. Either way, this is a recipe that I know will become a regular in my house. The pork is made effortlessly in the crock pot, and the leftovers last for several days.
Pulled pork is one of those things that can translate into a ton of different meals. You can even mix it in a veggie hash and serve it with an egg for breakfast. Honestly, with this pulled pork, you don’t even need a BBQ sauce to go with it. The rub lends so much flavor and spice that the pork is delicious all by itself. If you do want a good homemade sauce, though, I recommend the Tangy BBQ sauce from the Paleo Kitchen. It’s my favorite easy BBQ sauce right now, and pairs really well with the spicy pork.
To keep the heat mild I removed most of the pepper seeds, but feel free to keep more in you want really spicy pork. Be warned, I mean it when I say really spicy! Small serrano peppers pack 5 times the heat of a jalapeno, so they’re no joke! Oh and definitely keep them away from the eyes. I’ve gotten jalapeno in my eye before. That sucked. I really don’t want to know what serrano pepper in the eye feels like. Although, it may feel similar to getting Bdubs blazing wing sauce in your eye, which I have done before too. People everywhere call Buffalo Wild Wings Bdubs, right? Or is it one of those weird northern things? Anyways, I totally got the sauce from their hottest wings in my eye back in my early high school years when bdubs was the cool place to eat on a Saturday night, even though we couldn’t drink and we didn’t care about the sports game on TV. The point of the story is, getting spicy food in your eye sucks. Don’t do that.
Do make some spicy creole pulled pork, though. That does not suck.
- 3-4 Pound pork roast shoulder or pork butt (same thing, different name)
- 2 Serrano chili peppers
- 1 Tablespoon Dijon mustard
- 2 Tablespoon paprika
- 1 Tablespoon sea salt
- 1 Tablespoon garlic powder
- ½ Tablespoon black pepper
- ½ Tablespoon onion powder
- ½ Tablespoon dried oregano
- ½ Tablespoon dried thyme
- 1 Teaspoon dried basil
- 1 Teaspoon cayenne pepper
- Water to fill the bottom of the crockpot (1/4-1/2 Cup)
- Turn your oven on to broil. Cut the stems off of the serrano peppers, cut them in half and remove the seeds. If you want your pork to be very spicy, you can leave some of the seeds. Place the peppers skin side up on a baking sheet.
- Roast the peppers under the broiler until the skin begins to bubble and slightly brown, about 5 minutes.
- While the peppers roast combine the spice rub.
- Mince the roasted peppers and combine with the Dijon mustard. Rub the Dijon mustard over the pork. Cover the pork with the spice rub, and massage the rub into the pork.
- Place the pork into the slow cooker and fill the bottom with water.
- Cook on low for 8-10 hours.
- When the pork is cooked through, remove it from the pot and shred between two forks.
- Mix a small amount of the excess liquid from the slow cooker into the pork and serve.