slow cooker pulled pork

I have spent the entire summer traveling all over the country every week, and somehow the only “famous” person I’ve seen was Jim Boeheim. And that includes two trips to California. This doesn’t seem fair.

When I was in Phoenix, I had a chatty Lyft driver (not the creepy one who picked me up from the airport) and we figured out that he went to Syracuse University! He was all excited that I’m from Syracuse and was telling me how much he misses Dinosaur BBQ. (We’re getting one in Baltimore, by the way!)

I’m not sure I’ve actually eaten Dinosaur since I had it 87 times in the two week period when everyone had their high school graduation parties. Pulled pork for days. Literally.

I also remember going there for dinner once when I was in middle school with our whole Hilton Head vacation crew. At the time I had a big crush on one of the boys in the group. I distinctly remember putting on copious amounts of powder blue eye shadow (copious even for 2002), and wearing my coolest Abercrombie kids t-shirt. By “coolest” I mean it said “Abercrombie” pretty big and had rhinestones on it.

My memory frightens me sometimes.

Anyway, even though I was looking pretty fly for a 7th grader, said crush paid little to no attention to me. I think this is how most boys work when they have a plate of meat in front of them. This includes present day GS.


But when my Lyft driver was talking about Dinosaur it gave me a craving! And then center cut pork loins were BOGO at Harris Teeter. I am a marketer’s dream.

What I really wanted to do was put the pork in my slow cooker and just dump a few bottles of barbecue sauce in there. But that’s not blog-worthy, and obviously I really needed to share my awesome story with you.


Slow Cooker Pulled Pork

4 lbs pork (I bought two center cut pork loins)

1 onion, quartered

3-4 garlic cloves

1 jalapeno, ribs and seeds removed (keep it whole so you can pull it out later)

juice of 2 oranges

juice of 2 limes

1 beer (I used Blue Moon)

1 tsp chili powder

1 tsp oregano

1/2 tsp cumin

1/2 tsp black pepper

I never think to use my crock pot in the summer, but it makes sense! You throw everything in and just let it go while you’re out doing fun summer things! Or in my case, rehearsing my presentations for my final exam this week. Talking to yourself all day is straight up depressing, so knowing I have pork waiting for me for dinner helps a little.

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I cooked this for about 4 hours on low and then 2 hours on high. You could do 8 hours on low, 4-5 hours on high, etc.


Ultimately I’m glad I didn’t just slather it in sauce, I was able to make it more versatile. Night 1 was just straight up with some thinly sliced red onion and cilantro. I put it in a tortilla with some eggs and cheese for the GS for breakfast, and then threw some in a grill pan with onions and made quesadillas out of it.

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Do we think powder blue eye shadow is coming back in style any time soon? No? Got it.

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