I whipped out my slow cooker the other day. It had been far too long since I last used my favorite kitchen device.
Far too long.
I got a cutie Pioneer Woman slow cooker for Christmas, and probably have only used it a half a dozen times since then. I can’t give you a good answer as to why, either. I guess there’s just not that many slow-cooker keto recipes out there? Nothing I thought would be good slow cooking all day while I was at work?
Regardelss, I’m making a point to use my slow cooker more this fall. It’s such a handy tool to have, so why not?!
My all-time favorite thing to slow-cook is pork shoulder (or pork butt). I’ve always made my pulled pork in the slow cooker. It’s so easy that way—all you have to do is throw the meat in (bone-in and everything) and season it up real nice. If you’re looking for carnitas, add some lime and orange juice. Barbecue? Your favorite spices and some liquid smoke.
I went with a tame barbecue style pulled pork, minus the thick and sweet sauce. I wanted a real simple pork to pair with the mayonnaise I was making: hot cherry pepper mayo. Yowzers. Move over aoili. Cherry pepper mayo is where it’s at now!
The heat in the mayo depends on how many peppers you put inside. If you want it more spicy, use more peppers. Less spicy, less peppers. I think you get it.
Season up the pork however you like and slow cook that baby on low for 8 hours. The bones will literally fall out of the meat. Shredding is easy; just use two forks and you’re good to go.
Since I’m on the ultra-low carb diet, I went with lettuce wraps for my pork sandwiches. You can, of course, use bread like a normal person. If you’re wanting to make a lettuce wrap, I recommend butter lettuce leaves. They don’t crack under pressure and are a tasty change of pace from iceberg or romaine.
I like both iceberg and romaine with lettuce wraps, but this recipe specifically tastes good with the butter variety. If you can’t find it, I’d suggest settling for iceberg for that juicy crunch.
Pulled Pork Sandwiches with Cherry Pepper Mayo
Savory pulled pork with a spicy cherry pepper mayonnaise, to be served on bread or lettuce.
- 2-3 pound pork shoulder roast
- 2 TBS. garlic powder
- 1 TBS. dried onion flakes
- 2 tsp. smoked paprika
- 2 tsp. seasoned salt
- 2 tsp. chili powder
- 1 tsp. pepper
- 2 tsp. liquid smoke
- 1 cup mayonnaise
- 5-6 hot cherry peppers, minced
- Sliced cucumbers, for serving
- Bread or lettuce leaves, for serving
- Place pork shoulder roast in a slow cooker with the fatty strip down. Season all over with garlic powder, onion, paprika, seasoned salt, chili powder, pepper, and liquid smoke. Cook on low for 8 hours. Let cool and shred with two forks.
- Make the cherry pepper mayo: stir together minced cherry peppers and mayonnaise. Place in a resealable container and serve with sandwiches.