Go Back
–+ servings
Spice-rub crock pot pork shoulder shredded into moist pulled pork

Spice-Rub Crock Pot Pork Shoulder for Full GAPS

A 2 1/2-pound pork shoulder coated in a pure ancho-chile spice rub and slow-cooked until two forks pull it into moist strands without resistance.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 1 cooked shoulder
Course: Dinner
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon pure ancho chile powder no additives
  • 1 tablespoon coarse sea salt
  • 1/2 tablespoon pure paprika no additives
  • 1/2 tablespoon pure onion powder no additives
  • 1/2 tablespoon pure dry mustard powder no additives
  • 1/2 teaspoon pure cayenne pepper no additives
  • 2 1/2 pounds pork shoulder unprocessed

Equipment

  • 1 Measuring spoons
  • 1 Small glass or stainless-steel bowl
  • 1 Large glass or stainless-steel bowl
  • 1 Slow cooker with a ceramic insert
  • 1 Rimmed platter
  • 1 Two forks
  • 1 Shallow glass storage containers

Method
 

  1. Combine the ancho chile powder, sea salt, paprika, onion powder, dry mustard, and cayenne in a small bowl. Break up clumps until the rub is evenly red-brown.
  2. Rinse the pork shoulder under filtered water and pat every surface, fold, and crevice completely dry.
  3. Press all of the rub over every broad side, edge, fold, and seam of the shoulder until no bare wet patches remain.
    Raw pork shoulder coated in dry ancho-chile spice rub in a slow cooker
  4. Place the coated shoulder in the ceramic slow-cooker insert, keep the thickest section centered, and cover. Do not add water or stock.
  5. Cook on low for 6 hours without repeatedly lifting the lid. The rub should darken and rendered liquid should collect around the meat.
  6. Test a thick edge with two forks. If the fibers resist or spring back, cover and continue cooking. The pork is ready when it pulls apart with almost no resistance.
    Fork-tender whole spice-rub pork shoulder separating in its rendered juices
  7. Lift the tender shoulder to a rimmed platter or large bowl and let it cool completely before shredding.
  8. Remove any large bone or rind pieces, shred the pork with two forks, fold the darker seasoned exterior through the softer center, and moisten with a little rendered cooking liquid if needed.

Notes

Full GAPS: Use unprocessed pork and single-ingredient spices. This recipe is not for the Introduction Diet.
Dry formula: The exact source does not measure water, stock, vinegar, juice, sweetener, or sauce. Do not add them to this card.
Doneness: Six hours is the source cooking point; fork-shred tenderness confirms completion.
Storage: The captured source establishes no tested duration. Cool promptly and reheat the portion needed gently with its own cooking liquid.
Scaling: The 2x card doubles every measured ingredient. Use separate slow cookers when two shoulders cannot fit without crowding.

Tried this recipe?

Let us know how it was!