My Go-To Pulled Pork Recipe {c/o the Ohio Pork Council}

Disclosure: This post is sponsored by the Ohio Pork Council.  All thoughts and opinions are my own.

Farmers’ markets have been sort of hit or miss in my neck of the woods. The variety of vendors isn’t enough to keep you coming back, the days/times are wonky or I never have cash on me. (That last point goes against me though!) What’s kept me wishing a solid market option of local offerings would pop up is the incredible products on sale by Ohio based vendors. I continue to do my best in making more informed decisions about where my food comes from, and so when the Ohio Pork Council asked me what I love about pork in particular, it gave me the chance to revisit our local farmers’ market options while getting back in the kitchen with one of my favorite proteins.

pork collage

As though the farmers’ market gods hear my prayers, a new market has popped up this year in Seven Hills. Coordinated by the city, it brings out around a dozen vendors every Thursday night from 4pm to 7pm at the corner of Broadview and Hillside Roads. I swung by last week and was introduced to Luther’s Farm Market, who happened to have just what I was looking for: an Ohio farm-raised pork shoulder.

I almost always go the low and slow route when it comes to making pork, which generally means I get to bring out one of my most used kitchen appliances: my slow cooker. It’s seen a lot of recipes over the years, but the ones featuring pork almost always have the most flavor and the most positive reviews. Plus, making recipes that leave a lot of leftovers is an extra bonus for when I’m in full meal planning mode. But leftovers can get boring, so it’s key to make something that will last you the week but can be varied with the addition of just a couple items. That’s why I make my go-to pulled pork recipe in moments like those — it’s so versatile that you can eat this meat all week long and never get bored!

My Go-To Pulled Pork Recipe


  • 3 pounds of Ohio pork shoulder
  • 1 TBSP garlic, diced
  • 1 1/2 TBSP ground cumin
  • 1 1/2 TBSP ground chili powder
  • 1 TBSP ground coriander
  • 1 TBSP of cinnamon
  • A dash of nutmeg
  • 1 TBSP salt
  • 1 tsp of pepper
  • 1 large onion, quartered
  • 1 – 14.5 oz can of chicken broth**


Place pork shoulder in the base of a slow cooker. Equally distribute garlic and all the spices on the pork. Tuck quartered chunks of onion along side the pork. Gentle pour in chicken broth along the sides of the pork shoulder.

Set the slow cooker to high and cook for six hours (or if you have more time, go on low for 8 to 10 hours).

Once meat is full cooked through, remove the meat shoulder from the cooker and place onto a platter. Shred the meat using a fork and tongs. If you’re health conscious, remove bits of fat as you shred the meat. Once fully shredding, pour a few spoonfuls of the broth on top of the pulled pork to help keep its moisture. The onions can be discarded or you can placed on the side for garnish.

** Normally, I’d suggest using a bottle of your favorite beer or cider. Under my pregnant circumstances, chicken broth worked just as well.

pulled pork recipe

This is where the Choose Your Own Adventure portion of your pork consumption comes into play. There are so many directions to take this protein from here!

  • Eating it as is is never an incorrect choice. Paired with the right sides like grilled corn on the cob and a summery potato salad makes for a perfectly balanced meal.
  • Go the pulled pork BBQ sandwich route. Grab your favorite barbecue sauce (or make your own!) and some freshly made buns and serve with a fresh salad.
  • Throw it in a soup with a ton of fresh veggies and homemade stock. My old friend Scott has the right idea with this Healthy Pulled Pork Soup recipe.
  • Place it on a crust with pineapple and your sauce of choice for a fun pizza option your family will eat right up.
  • And as my pregnancy cravings still can’t get enough tacos, put that pork on a corn or flour shell with your favorite toppings for a more Tex-Mex flair.

pulled pork tacos with corn peach salsa

A BONUS! Stay tuned to the blog — I’ll share the corn and peach salsa recipe later this week!

The Ohio Pork Council wants to hear from YOU!  
The council is interested to hear about your love of pork: where you buy it, how you make it, when you eat it.  One survey participant will be awarded with a $300 LeCreuset Dutch Oven in the color of their choice. (Could there be a better prize?!)  Fill out the survey today here at this Survey Monkey link. FYI, you do not have to be an Ohio resident to participate/win — the Ohio Pork Council wants to hear from all!

Enter now for your chance

Share your opinion at this survey and be entered to win!

Stay in touch with Ohio Pork Council via their Facebook page, and over at Twitter at @ohiopork, Instagram at @ohiopork and Pinterest at @ohiopork. For more information about Ohio Pork, visit their website. And don’t forget to visit and complete the survey for your chance to win!

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  1. Jennifer Osterholt says:

    This recipe looks great! I’m glad you found a local farmer that you enjoy buying pork from. Know that when you buy pork anywhere in Ohio you support Ohio farmers. We can’t guarantee it’s from Ohio, but there’s a good chance it is, and if not it was likely raised close by in the midwest.

    Thanks for sharing this recipe 🙂

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