Slow Cooker Pulled Pork Seasoned with Paella Spice Blend | Rumi Spice

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Slow Cooker Pulled Pork with Paella Spice Blend

For the pork:

  • 3 lbs. boneless pork butt
  • 2 inches fresh ginger root, thinly sliced
  • 1⁄3 cup real maple syrup
  • 3⁄4 cup apple cider
  • 12oz Pilsner style beer
  • 1 cup carrots, peeled and diced
  • 2 Tbsp Rumi Spice Paella blend
  • 1 Tbsp Kosher salt

For the slaw:

  • 2 cups multicolor slaw mix (carrots, cabbage, broccoli)
  • 1⁄3 cup mayonnaise
  • 1 Tbsp freshly squeezed lemon juice
  • 1 tsp grated lemon zest
  • 1 tsp Kosher salt
  • 1⁄4 tsp. black pepper

    8-10 Buns or tortillas, to serve (optional)

    1. Add all of the pork ingredients to your slow cooker pot, and massage in the pork until all of the flavors have mixed up nicely. 
    2. Set on high for 6-8 hours, and come back to it when it’s ready. 
    3. When it’s cooked through until tender, take the pork butt out, pull the meat and place it into a bowl with some of the cooking juices so it can stay moist. 
    4. In a medium bowl, add all the slaw ingredients and mix. 
    5. Serve immediately on a plate, in a bun or a tortilla with the pulled pork and enjoy!

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    • Hi Sue, this recipe yields 8-10 servings

      Rumi Spice
    • How many does this recipe serve?

    • Excellent, I sent family members home with leftovers.

      Susan Bitner

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