Slow Cooker Pulled Pork with Creamed Spinach
This recipe results in pulled pork that is juicy, tender and deliciously seasoned. It goes wonderfully with the creamed spinach.
- 2-2½ pounds pork loin do not trim fat
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Kosher salt
- Freshly ground pepper
- 3 cups chicken or beef broth
- 8 tablespoons butter melted
- 1/2 cup apple cider vinegar
- 4 tablespoons Worcestershire sauce
- 8 tablespoons butter
- 4 cloves garlic minced
- ½ cup minced onion
- 2 16-ounce bags frozen spinach thawed and drained
- 4 ounces cream cheese
- 1 cup heavy whipping cream
- Pinch nutmeg optional
- Kosher salt and pepper to taste
Cut pork into 4 evenly-sized pieces.
In a large bowl, combine spices (paprika through ground pepper). Add pork pieces and toss to coat in spices.
Place pork pieces in the bowl of a slow cooker and cover with broth. Cook on high for 4 hours or until fork tender.
Removed cooked pork from slow cooker, reserving ½ cup cooking liquid, and place in a large bowl. Use two forks to shred pork.
Combine melted butter, apple cider vinegar, and Worcestershire sauce. Pour over shredded pork. Toss to coat and season with salt and pepper.
Heat butter in large saucepan over low heat.
Sauté garlic and onion until fragrant. Add thawed and drained spinach and sauté, allowing any remaining water to evaporate, about 4-5 minutes.
Stir in cream cheese and cook until melted.
Stirring constantly, add heavy whipping cream and cook until thickened and creamy, allowing excess liquid to evaporate. Season to taste with nutmeg (if using), salt and pepper.
To serve, plate 4 ounces pulled pork with 3/4 cup spinach.