Pulled Slow Cooker Pork Shoulder with Kale, Onions, Cashews, and Dried Cranberries

Pulled Slow Cooker Pork Shoulder with Kale, Onions, Cashews, and Dried Cranberries

One of my favorite meals is pulled slow cooker meat with wilted greens. I try to eat this meal as often as once per day and at least several times per week. The approach is the same regardless of the meat or greens used and I have published recipes before, but I wanted to share another one to emphasize my thoughts on its importance.

Slow Cooker Pork Shoulder (Serves 6-8)
Prep time: 5 minutes
Cook time: 8 hours

Ingredient list:

3 pound pork shoulder
Salt
Garlic powder
Ground coriander
Paprika

Directions: Remove frozen pork from wrappings. Rinse and lay meat in slow cooker. Dust top generously with spices and then turn over to dust the other side generously with the same spices. Place cover on slow cooker. Set temperature to slow cook (200 degrees on my unit) and time to 8 hours. That’s it! The house smells great after a few hours and continues to smell great until after you pack the leftovers away in the refrigerator.

Notes: Every frozen roast or pork shoulder I have ever cooked produced more than enough liquid without adding any and so did this one.

You can add vegetables to the slow cooker during the last several hours of cooking, but I don’t especially like slow cooker-cooked veggies, so I typically cook meat by itself.

My slow cooker is a Cuisinart Multi Cooker that I picked up at Williams-Sonoma because my local store had one in stock and I wanted to start cooking right away. Amazon sells the Cuisinart, but runs out of stock occasionally. The Breville Stainless-Steel 7-Quart Slow Cooker with EasySear Insert on display in my Store is similar. Check them out by clicking on the Store link in the upper right hand corner of this site. The Cuisinart has a see-through top and the Breville has a stainless steel top. I like being able to see inside without opening the lid, but the Breville sells for $75 less than the Cuisinart.

Pulled Slow Cooker Pork Shoulder with Kale, Onions, Cashews, and Dried Cranberries
Prep and cook time: 15 minutes

Ingredient list:

Coconut oil
1 small sweet yellow onion
1 bunch of kale (or other fresh greens)
Cashews
Dried cranberries (infused with apple juice)
Garlic powder
Salt
Apple cider vinegar
Dried cranberries (infused with apple juice to sweeten)
Pork shoulder (see recipe above)

Directions: Melt one tablespoon of coconut oil in a wok or large skillet over medium heat. Chop onion into bite-size pieces and add to  hot oil. Rinse kale, cut into bite-size pieces with kitchen shears, and add to hot oil. Dust greens with salt and garlic powder to taste. Splash greens generously with apple cider vinegar. Cover and let cook about 5 minutes until the greens are fully wilted. Add a handful of cashews, a handful of dried cranberries, and a serving of pulled pork to wok. Stir everything together, cover, and let cook about 5 minutes until everything is hot. When done, transfer everything to a plate and enjoy!

Note: I use the OXO Good Grips Spring-Loaded Poultry Shears. See them in my online Store.

Printer friendly version: Pulled Slow Cooker Pork Shoulder with Kale, Onions, Cashews, and Dried Cranberries

Pulled Pork Shoulder with Kale, Onions, Cashews, and Dried Cranberries

Share

5 Responses to “Pulled Slow Cooker Pork Shoulder with Kale, Onions, Cashews, and Dried Cranberries”

  1. It looks so great! I have had bad experiences doing pulled pork, I put veggies (a lot of them) from the beginning and the pork had som water to – so everything was COOKED for many hours – the pork was hard as a brick and we throw it away… but I really would like to succeed this pulled porkproject!

    Bye from Maria in Sweden.

  2. It looks like from the directions, that you put the pork in while it was frozen. Is that right? It would be great to be able to do that on a day when I forget to thaw something out.

    • Tom Denham says:

      Yes. That is the great thing about the slow cooker. You can start with frozen meat and end with tasty food. I have heard of handling a frozen roast in the oven the same way, but have never tried it. With the slow cooker, I almost always am using frozen beef or pork.

Leave a Reply