Pulled Pork – Slow Cooker Style
I love to use my smoker but it is a time consuming event. The good news is pulled pork is one of those things that is easy to make in a variety of cooking styles, but if you don’t have the time to smoke it, the slow cooker is my next choice.
Let’s start with the cut. The best cut is a boneless pork shoulder. This should always be your first choice for pulled pork but if you can’t find it or it does not come in a smaller cut, then go for a boneless pork butt.
To prep the shoulder, I like cut it into quarters, then take a fork and punch holes all over it, and finally apply the rub to the meat. Then you should wrap it in plastic wrap and put it in the fridge overnight. You are welcome to use your favorite Rub but I have included one I like to use for the slow cooker.
Finally, there are different schools of thought on if you should include the BBQ sauce or add it later. I prefer to let people choose the BBQ they want but feel free to add a sauce after you shred the roast.
Enjoy!
Pulled Pork – Slow Cooker Style
Ingredients
- 2-3 lb boneless Pork Shoulder or Butt
- 1/4 Cup packed brown sugar
- 1/4 Cup sweet paprika
- 1 tbls garlic powder
- 1 tbls onion powder
- 1 tbls ground cumin
- 1 tsp cayenne pepper
- salt and pepper to taste
Instructions
- Combine all the dry ingredients together and add 1/4 tsp of salt. Cut the roast into quarters and then take a fork and punch holes all over the pork and then rub the dry ingredient mixture all over the pieces. Wrap it in plastic wrap and refrigerate overnight.
- Unwrap the pork and place it in the slow cooker, cover, and cook on low until the pork is tender, 8-10 hours on low.
- Transfer to a bowl, let it cool, and then shred with a fork.
- You can add some of the liquid to the pork to give it the consistency you desire.