Sunny Anderson's Easy 4-Ingredient Pulled Pork

Ingredients

• 4 pounds Pork Shoulder (Trim excess fat cap; cut into 2‑3 large pieces for even cooking)
• 2 teaspoons Salt (Kosher salt preferred)
• 1 teaspoon Black Pepper (Freshly ground)
• 1 tablespoon Ground Cumin (Toasted for extra aroma (optional))
• 1 cup Salsa (Mild or medium; store‑bought or homemade)
• 0.25 cup Peanut Butter (Creamy, unsweetened preferred)
• 2 stalks Scallions (Thinly sliced for garnish)

Instructions

1. Trim the pork shoulder

   Remove excess fat cap from the pork shoulder, leaving a thin layer for flavor. Cut the meat into 2‑3 large pieces so the rub coats evenly.

   Time: PT5M

2. Make the simple rub

   In a mixing bowl combine salt, black pepper, and ground cumin. Stir until evenly mixed.

   Time: PT2M

3. Apply the rub to the pork

   Wear disposable gloves, then rub the seasoning mixture all over the pork pieces, ensuring every surface is coated.

   Time: PT3M

4. Prepare the sauce

   In the same bowl add salsa and creamy peanut butter. Mix until smooth and fully incorporated.

   Time: PT2M

5. Load the slow cooker

   Place the seasoned pork pieces into the slow cooker. Pour the salsa‑peanut‑butter sauce over the meat, spreading evenly.

   Time: PT2M

6. Cook on high

   Cover the slow cooker and set it to HIGH for 8 hours. The pork will become fork‑tender and the flavors will meld.

   Time: PT8H

   Temperature: High setting (≈200°F/93°C)

7. Shred the pork

   After 8 hours, remove the lid. The meat should jiggle when you shake the pot. Use two forks to pull the pork apart into strands.

   Time: PT5M

8. Emulsify the sauce and serve

   Stir the cooking liquid in the slow cooker to emulsify the rendered fat with the salsa‑peanut‑butter sauce. Spoon generous amounts over the shredded pork and sprinkle chopped scallions on top.

   Time: PT3M

Nutrition Facts

Calories

620

Protein

45g

Carbohydrates

15g

Fat

35g

Fiber

2g