Slow Cooker Fire-Eater Pulled Pork

There’s no reason to make so-so pulled pork in your slow cooker. Give it some kick. Like my slow cooker fire-eater pulled pork. It’s got some kick. Fire-eater rub and hot sauce will wake up your taste buds, that’s for sure. Tender, moist pork makes for the perfect sandwich on a cold day.
Slow Cooker Fire-Eater Pulled PorkI also ended up using this slow cooker fire-eater pulled pork in homemade hot pockets and on nachos. It’s great stuff, and can be used as just about any dish. Also try it on baked potatoes! Yummy!

I prefer Cholula original hot sauce in dishes like this fire-eater pulled pork. It’s spicy, but it’s not so overwhelmingly hot that you can’t still taste the dish.

Slow Cooker Fire-Eater Pulled Pork

Course American
Cuisine Main
Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Servings 6 -8 servings
Author Mike

Ingredients

  • 3 pound boneless pork shoulder trimmed
  • 1/4 cup Fire-Eater rub or substitute your favorite spicy rub, divided
  • 2 teaspoons vegetable oil
  • 1/2 cup apple cider vinegar
  • 3 tablespoons tomato paste
  • 1/4 cup or more your favorite hot sauce

Instructions

  • Sprinkle 1 tablespoon of rub around all sides of the pork.
  • Heat oil in a large skillet over medium-high heat.
  • Add pork and brown on all sides. Remove to a plate.
  • Turn off the heat to the skillet and let cool slightly.
  • Slowly (keep your arms, hands and face back as it may splatter!) add 3/4 cup of water to the skillet and whisk.
  • Pour mixture into a slow cooker on low.
  • Add the vinegar, tomato paste, remaining 3 tablespoons of the Fire-Eater rub, and 2 cups of water to the slow cooker and whisk to combine.
  • Add the meat and cover.
  • Cook for at least 8 hours or until the meat is falling apart. If the liquid does not completely cover the pork you may want to turn it every few hours.
  • Remove the pork to a cutting board and chop.
  • Transfer the slow cooker liquid to a saucepan over medium-high heat and bring to a boil. Stir in the hot sauce. Reduce heat to a simmer and simmer until reduced by half, stirring occasionally.
  • Return the meat to the slow cooker and add the reduced liquid.
  • Serve on buns, on nachos, on baked potatoes... however you prefer!

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