These raspberry cream cheese cookies are a monster I made. OMG! At a nearby petrol station, I came across these incredible cookies, and I had to get the recipe. I created this recipe for them after receiving some assistance. Otis Spunkmeyer, I’ve got you. Take that. Your tongue immediately fills with flavor as soon as you bite into the cookie! These cookies are AMAZING however they aren’t as gooey as Otis Spunkmeyer cookies.
| Prep Time: | 10 mins |
| Cook Time: | 8 hrs |
| Additional Time: | 12 hrs |
| Total Time: | 20 hrs 10 mins |
| Servings: | 10 |
| Yield: | 3 1/3 pounds pulled pork |
Ingredients
- 1 (3 pound) pork shoulder
- 4 cups water, or as needed
- 8 cups white vinegar, or as needed
- ¼ cup kosher salt
- 1 large onion, cut into 8 wedges
- 1 tablespoon ground cumin
- 1 tablespoon ground mustard
- 1 tablespoon chili powder
- ½ cup brown sugar
Instructions
- Place the pork shoulder into the ceramic bowl of a slow cooker. Pour enough water and white vinegar into the slow cooker to assure the pork is completely covered, maintaining a 2-to-1 ratio of vinegar to water. Add the salt. Put the ceramic bowl in the refrigerator and allow the pork to marinate at least 12 hours and up to 24 hours.
- Drain enough of the liquid from the ceramic bowl until about 1/2-inch of pork is left exposed. Add the onion to the remaining liquid. Season the exposed surface of the pork with the cumin, mustard, chili powder, and brown sugar. Place the bowl into the base of the slow cooker and cook on High until the pork is tender and falls apart easily, 8 to 10 hours.
- Carefully remove the pork to a cutting board; shred the meat into strands using a pair of forks. Remove and discard any excess fat.
Nutrition Facts
| Calories | 235 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 5 g |
| Sodium | 2333 mg |
| Sugars | 11 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I make this all the time and am spoiled now. I can’t order pulled pork in restaurants anymore because there’s always too much fat. The only change I make is to use equal parts water and vinegar per some other reviews. I find there’s more than enough spices to cover the exposed pork so I just pour the rest over the liquid and it turns out great. I serve with homemade coleslaw and Stubbs bbq sauce and it’s one of my favorite meals. Great for a crowd, too, because it makes so much. Thanks for sharing such a tasty recipe!
I followed the instructions and used all ingredients without substitution. I found the pork bland. A bunch of barbeque sauce helped. It was tender and shredded easily.
Too much vinegar for my tastes. Might be better with BBQ sauce.
What a perfectly easy and very tasty prepared just as the directions said. Nothing but compliments!!!
Tastes great and was super easy to prep the night before and have sit in frig, then cook. I used white wine vinegar and loved the result. Not too much vinegar taste at all. Will definitely make this again.
My husband loved it! I thought it was a little too vinegary so I will cut it back a little next time.
Made it exactly as described. Too much vinegar. Hopefully I can doctor it up. Already tried adding more brown sugar and spice mix.
Awesome recipe! I have used the ingredients and
Great recipe, tender pork. Would do this again.
This has WAY too much vinegar in the ratio, I even reduced the amount by 2 cups and it was overwhelming almost inedible. I would strongly suggest a better balance of acid salt and sweet, I feel the left overs which were plentiful because nobody could eat much will do well soaked in a soup or drenched in a sweet or spicy BBQ sauce to reduce the acidity…but that could be my optimism and refusal to give up talking.
Turned out really amazing, dare I say indistinguishable from the pork shoulder my husband smokes on the green egg?! I used an almost 8 lb piece, that was as small as I could find. Brined for the full 24 hrs. Poured off a little extra brine to make room for a bottle of beer. Used spicy brown mustard, not ground mustard since I didn’t have any – but that worked just as well. Cooked on low for 10 hours and it was falling off the bone tender. Walked in the house with my 4 year old who said “mommy that smells delicious” ??
I read the reviews and altered it myself. I did the Apple cider vinegar, water and salt brine for 24 hours. Poured more than half of the vinegar mixture out the next day, added 1 beer, and sprinkled brown sugar, onion powder, garlic powder, and chili powder (I just didn’t have cumin and mustard). Added an onion and cooked on high for 10 hours. Removed the pork from the fat into a separate bowl and used hand mixer on lowest speed to shred (awesome and easy!!) added 1.5 cups of favorite bbq sauce and served it on potato bread sliders with Mac and cheese on the side. Hubby loved it.. sooooo good!
I always cook and shred pork before I add BBQ sauce. I never had brined or seasoned pork while cooking. I used apple vinegar and did 3 to 1 for water to vinegar. Also, I added a tablespoon of onion and garlic powder to seasoning. I really did enjoy it but next time I think I’ll make a third of my liquid be beer.
Way way too much vinegar.
I used less vinegar than suggested and used a combination of apple cider vinegar and white vinegar. The meat is very tender and well cooked but has a vinegar flavor to it.
I made this for our 4th of July party and everyone loved it. Had plenty of leftovers so I’ll be making Pulled Pork Pizza.
I used cider vinegar as others had suggested. This was THE BEST Pulled Pork of all the variations I have tried!! The meat was perfectly tender and wonderfully spiced with just the right amount of vinegar tang. I just bought more pork and vinegar to make it again! My shoulder was very large, so cooked the full 10 hours.
Very good, though next time I will season more liberally.
My family loves this recipe as is. BBQ sauce is usually added and served on buns. Good as leftovers too and I like it better without BBQ. It is also good served without sauce over rice.
It was very tender but the vinegar was a little too overwhelming
Followed the recipe exact and it came out delicious!! I even made pernil sandwhiches the next day 🙂