Summer Style Pork Roast

Summer Style Pulled Pork
slightly adapted from Tracy Benjamin

2 1/2lb pork roast
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. red pepper flakes
smidge of ground cumin
1 tsp. paprika
1 tsp. garlic powder
3 cloves garlic, chopped
1 medium yellow onion, chopped
1 (14.5 oz) can diced tomatoes
3 c. chicken broth (more if you have a larger roast)

Combine salt, pepper, red pepper flakes, ground cumin, paprika, and garlic powder. Rub all sides of the meat with this rub.

Place the pieces of garlic and onion into the bottom of your crock pot. Set the roast on top of them. Pour the tomatoes and the chicken broth into the crock pot, avoiding the meat itself and making sure that everything is evenly distributed around your roast.

Place the lid on the crock pot and cook on LOW for 6 to 7 hours. (If your roast is larger, you may need to cook it longer. Tracy cooked her 4 lb. pork shoulder on HIGH for 8 hours.)

Take the roast out of the crock pot and process the meat however you want. Shredding it with two forks and topping it with BBQ sauce is my personal favorite. You can also skip the shredding and serve it in slices if that's more your style!

Skim the fat off of the cooled stock and use as a base for soups.




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