Crockpot Pulled Pork|
There are a few things that the crockpot is just unbeatable at. Pulled pork is one of those things and I will never fuss with any other method of making it again. Beware! The crockpot will intensify flavors so be cautious when adding cayenne and salt as both of these flavors will be much stronger than you expect! Serve with our Super Quick Barbecue Sauce (or your favorite sauce), soft hamburger buns, and Classic Cole Slaw. Don't be scared by the long time required for this recipe - most of it is sitting or unattended cooking time. There is only about 15 minutes of active preparation involved in the recipe.
5 pounds Boston butt
4 tablespoons dark brown sugar
3 tablespoons paprika
1 1/2 tablespoons salt
1 1/2 tablespoons coarsely ground black pepper
1 tablespoon onion powder
1/2 tablespoon garlic powder
1 teaspoon cayenne pepper (or to taste)
2 cups apple cider vinegar
1 cup water
3 tablespoons Worcestershire sauce
2 teaspoons vegetable oil
1 1/2 tablespoons liquid smoke (optional)
If needed, trim or halve the Boston butt so it will fit in your crockpot. Place on a plate. In a small bowl mix together the brown sugar, paprika, salt, pepper, onion powder, garlic powder, and cayenne. Rub the mixture into the pork and coat thoroughly. Cover tightly and refrigerate for at least 6 hours and up to 24 hours. Mix together the remaining ingredients in the crockpot when you are ready to cook. Add the pork and cook on low for 8-10 hours. Remove the pork from the liquid and immediately pull apart into shreds with two forks. Place the shredded pork in a large ovenproof dish. Toss the shredded pork with enough of the cooking liquid to keep it moist - plus some extra as it will absorb some of the liquid while sitting and reheating. Refrigerate overnight or up to 36 hours. Bake the pork at 350 degrees for 30-40 minutes to reheat. Serve with barbecue sauce, buns, and cole slaw.
Makes 10 servings.
Preparation Time: 15 minutes
Resting Time: 12 hours
Cooking Time: 8 hours, 30 minutes
Total Time: At least 21 hours