Pulled Pork Shoulder
Pulled Pork Shoulder
- 5-6 lb Pork Shoulder
- 3 tbsp Funky Jerk
- 1 Cinnamon Stick
- 1 tbsp yellow Mustard or Course Dijon
- 2 Bay Leaf
- 1 Large Onion (diced)
- 2 tbsp Salt
- 1 tbsp Pepper
- 1 clove Garlic, Minced
-
In a small bowl combine the garlic,Funky Jerk, Salt and Pepper, stir to combine ingredients. Rub mustard all overthe pork shoulder, then add seasoning mixture on top of the mustard. Looselycover it with plastic wrap, and refrigerate from 2 to 24 hours.
-
Place roast, Onion, Bay Leaf andCinnamon in slow cooker.
-
Cover with a lid and cook on low forabout 8 hours, until it reaches an internal temperature of 190F.
When the pork is done cooking, remove itto a board, and let cool for at least 20 minutes before shredding with a fork.