8-10
10 minutes
6 hours
Main
Our slow cooker pulled pork recipe seasoned with our paella spice blend is the perfect addition to any barbecue, potluck, or reunion. Tender, savory pork slow-cooked with our zesty, aromatic paella blend, featuring premium Rumi saffron, will have your friends begging for the recipe. Add greens or edible flowers just to make the vegetarians jealous.
3 lb. boneless pork butt
2-inches fresh ginger root, peeled and thinly sliced
1⁄3 cup pure maple syrup
3⁄4 cup apple cider
12 oz. Pilsner style beer
1-2 medium/large carrots, peeled and diced (about 1 cup)
2 tablespoons Rumi Spice Paella Blend
1 tablespoon k
osher salt, plus more to taste
2 cups multicolor slaw mix (carrots, cabbage, broccoli)
1⁄3 cup mayonnaise
1 tablespoons freshly-squeezed lemon juice
1 teaspoon fresh lemon zest
1 teaspoon kosher salt
1⁄4 teaspoons freshly-ground black pepper
8-10 hamburger buns or tortillas, (optional)
Add all of the pork ingredients to the bowl of a 15-quart slow cooker pot. Massage the sauce into the meat in the pork until well combined and coated.
Cover and set on high for 6-8 hours.
When the meat is cooked through until tender (about 6-8 hours), remove the pork butt and transfer to a clean cutting board. Shred using tongs or 2 large forks and return to the slow cooker post. Toss with the remaining sauce and season to taste with salt.
In a medium bowl, add all the slaw ingredients and mix.
Serve immediately alongside your pulled pork, either on a plate, as a sandwich, or on tortillas as delicious pulled pork tacos. Enjoy!
