Get ready to indulge in the most epic pulled pork extravaganza of your life

Today, we’re diving into the world of slow-cooked, tender, juicy shredded pork, and trust me, you won’t want to miss this!. No more boring, dry pork and bland flavors!

Imagine a big batch of this Chili Rubbed Pulled Pork, just waiting to be devoured. It’s versatile, freezes well, and is perfect for quick dinners later. This heavily spiced pulled pork has become a favorite, and it’s just too easy to make, with the slow cooker doing all the work.

Pulled pork is super easy to make, especially if you have a slow cooker. Slow cooking holds in all the moisture during cooking and slowly breaks down connective tissue, so the meat is so tender that it just falls apart and shreds with the touch of a fork.

First, prepare the chili spice rub. In a small bowl, combine the spices and stir until they’re evenly mixed. Cut one 3 lb. boneless pork butt or shoulder into large chunks and place the pieces of pork in a bowl. Pour the spices over top and stir the pork pieces until they’re evenly coated in spices.

Place the seasoned pork in a slow cooker and cook on high for 4-5 hours or low for 8-9 hours. After cooking, it should be so tender that it begins to fall apart when stirred. If it doesn’t, simply put the lid back on and continue to cook for 30-60 minutes more.

Stir the pork in the slow cooker until it has shredded into smaller pieces. Serve immediately or transfer to a food storage container and refrigerate and/or freeze for later. Keep the meat right in the cooking juices during storage for maximum flavor.

This delicious shredded meat can be used so many different ways. Pile the pork into rice bowls, burritos, quesadillas, tacos, or just enjoy on a bun. It’s also great on top of salads for an extra shot of protein.

This makes a BIG batch, so keep some in your fridge for the week and freeze the rest. To freeze the pulled pork, divide the pork into more manageable portions, then chill it completely in the refrigerator overnight. Transfer the pork to the freezer once completely cooled and keep frozen for up to 3 months.

It’s soooo tender and juicy! And those spices!! It makes the absolute BEST tacos!!