Slow Cooker Pulled Pork with Quick Pickled Onions

Name: Slow Cooker Pulled Pork with Quick Pickled Red Onions
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 6-8
Cuisine: American
Ingredients: 1 Heartstone Farm pasture-raised Boston Butt, cut into 4-6 large chunks; ½ cup fresh squeezed orange juice; ¼ cup fresh squeezed lime juice; ½ cup water; 2 tbsp ground coriander; 2 tbsp ground cumin; 2 tsp chili powder; 1 tbsp smoked paprika; 1 tbsp garlic powder; salt as needed to liberally season the meat; 1-2 tbsp of oil to sear the meat; 1 onion, peeled and roughly chopped; 1 large red onion, peeled and thinly sliced; ¼ cup water; ¾ cup apple cider vinegar or distilled white vinegar; 2-3 tbsp honey or maple syrup; 1 tsp salt

By Farm Kitchen

Pasture-Raised Pulled Pork - the Star of Tacos, Sandwiches, Soups, Bowls & More
Cook up some pulled pork with Heartstone Farm's Pasture-Raised Boston Butt once and we guarantee that it will be added to your recipe rotation for 3 reasons:

1. It is a well-marbled cut of meat which makes it incredibly succulent and delicious
2. You can make so many different meals with it which also makes it a great value - Tacos, Pulled-Pork Sandwiches, Soups (Ramen, Pozole), and Salad & Grain Bowls
3. It's very easy to make. Quick prep & time is all it takes

Pickled Red Onions - the Perfect Companion
It won't take much else to make your pulled pork meals incredible. Having said that, there's one pork companion we're fans of - red pickled onions. The acidity of the pickling and snappy texture of the onion create the perfect contrast to the richness of the pork. We also like that pop of bright color - you eat with your eyes, right? We've included a super simple recipe for you and recommend adding some to your pulled pork sandwiches, tacos, and salad or grain bowls.

Pasture-Raised Pork vs Factory Farmed Pork
Heartstone Farm's pasture-raised pork simply tastes better because the hogs are raised humanely, without hormones. They're free to roam outdoors (vs the stressful confined, indoor conditions factory-raised animals endure) where they enjoy a diverse diet which creates rich and nuanced flavor in the pork.

Boston Butt vs Pork Shoulder vs Picnic Pork
You may be asking yourself, "What's the difference between Boston Butt and Pork Shoulder?" Well, it can be a little confusing so let us explain. Pork shoulder can refer to the entire shoulder that includes both Boston butt and a cut called "picnic pork," but it can also refer to the entire shoulder which includes both cuts. For clarity here, we'll refer to the 2 separate cuts as Boston butt and picnic pork. Boston butt refers to the upper part of the shoulder while picnic pork cut is located below it. Boston butt has more marbling which, when cooked low and slow, melts down and imparts flavor and tender texture to the meat. Ideal for pulled pork.

Ok BUT why is it called BUTT?
As you've learned, Boston Butt comes from the shoulder not the hind area of the hog. So why call it a butt? There are conflicting origin stories. Some say it has New England roots and traces back to Revolutionary war times when meat was stored in barrels called "butts." Others cite a simpler explanation. They say "butt" refers to its shape which is a term used for other things - like rifles or cigars - to denote the larger end part of an object. We prefer the more interesting New England origin story.

We hope you enjoy the recipe and just a tip that you might consider keeping at least a couple Heartstone Farm pasture-raised Boston Butts in the freezer for many delicious meals ahead.

SEE MORE PORK RECIPES

Slow Cooker Pulled Pork with Quick Pickled Red Onions

Servings

6-8

Prep Time

15 minutes

Cook Time

5 hours

Cuisine

American

Ingredients

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1 Heartstone Farm pasture-raised Boston Butt, cut into 4-6 large chunks
½ cup fresh squeezed orange juice
¼ cup fresh squeezed lime juice
½ cup water
2 tbsp ground coriander
2 tbsp ground cumin
2 tsp chili powder
1 tbsp smoked paprika
1 tbsp garlic powder
salt as needed to liberally season the meat
1-2 tbsp of oil to sear the meat
1 onion, peeled and roughly chopped

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1 large red onion, peeled and thinly sliced
¼ cup water
¾ cup apple cider vinegar or distilled white vinegar
2-3 tbsp honey or maple syrup
1 tsp salt

Directions

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Season the meat with salt
Mix the rest of your spices together and rub into the meat
Place a heavy-bottomed skillet on the stove on medium heat
Add oil to hot pan. Without crowding the pan, add your meat to the pan, browning on all sides (about 4-5 minutes each side). If necessary, sear the meat in batches
Remove the meat from the pan and deglaze the pan with your orange juice, lime juice and water. Scrape any bits of meat that stuck to the pan as you want to ensure they get incorporated into your braising liquid
Pour the liquid into your slow cooker, add in the seared meat and the chopped onion
Turn your slow cooker on low and let it cook for 6-8 hours (check periodically to ensure you have enough liquid in the pot and add extra water if needed). If you can pull the meat apart easily with 2 forks, it is ready
Remove your meat and pull apart with 2 forks. Serve immediately or refrigerate and reheat for tacos, sandwiches, ramen or pozole soup. You can also liven up any salad or grain bowl with some of the pulled pork. Great accompaniments to the meat are: some of the pan juices, pickled onions (recipe below), avocado, coleslaw, barbecue sauce, a squeeze of lime, salsa, and cojita cheese

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Add all pickled onion ingredients to a Mason jar except the onions and stir or shake until everything is combined
Add your sliced red onion. Ensure the onions are covered with the pickling liquid. If not, add a little more vinegar or water
Cover with lid and let sit at room temperature for a minimum of ½ hour. Store pickled onions in the freezer. They last 2-3 weeks refrigerated