In the Pantry: Classic Slow-Cooked Pulled Pork

Get ready to cook a dish that will fill your home with the cozy, comforting smell of fall. This week on "In the Pantry," Aida Mollenkamp makes a classic, slow-cooked pulled pork. "It's so easy you can set it and forget it," says Mollenkamp.

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Classic Slow-Cooked Pulled Pork

1 tablespoon dried oregano
1 tablespoon kosher salt
3/4 teaspoon black pepper
2 chipotle chilies in adobo sauce, minced
1 tablespoon chili powder
4- to 5-pound boneless pork shoulder, cut into 4 pieces
2 bottles of brown ale (or 1 cup of apple cider plus 2 cups of beef or chicken broth)
2 yellow onions, thinly sliced
2 bay leaves
1 head of garlic, cloves separated, peeled, and crushed

Instructions:

Simple Spice Rub

Place dried oregano, kosher salt, black pepper, minced chipotle chilies in sauce, and chili powder in a bowl. Mix together.

Some chili powders already include salt in their ingredients. Mollenkamp recommends using a chili powder without salt to better control how much sodium you're adding to the dish.

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Pulled Pork

  1. Coat each piece of pork with the spice rub. "You want to make sure you really get every single surface area, every single piece of the pork, really nicely coated in the spice rub," says Mollenkamp. "It's going to carry the flavor through the whole dish."

  2. Add brown ale to the slow cooker. If you don't want to use beer, Mollenkamp recommends using one cup of apple cider and two cups of beef or chicken broth.

  3. Add 2 yellow onions, 2 bay leaves, and all of the garlic cloves to the slow cooker. Place the pork over the onions. Cover and cook for 8 to 10 hours on low or 5 to 6 hours on high. 

  4. Take the cooked pork out of the slow cooker, and use two forks to shred the meat. Return the shredded meat to the slow cooker to soak up the juices from the sauce and to keep the meat warm.
Mollenkamp recommends serving the pulled pork on sandwich rolls or buns with classic coleslaw.

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