The pork. I think I mentioned previously how M refers to our slow cooker (we have the Ninja 3-in-1 Cooking System) as “the pork maker.” As far as he is concerned, as long as the slow cooker is out, it should be making pulled pork. Sadly, I don’t remember when I first made this recipe. I think I was at the grocery store, saw pork butt on sale, and Googled what I could do with it. It’s become a house (and a crowd) favorite. This recipe makes a ton — enough that we each had two helpings at dinner last night and I was able to fill up two 7-cup storage containers with leftovers. Luckily, the leftovers freeze really well. I like making it for football parties since it feeds a hungry crowd of boys without a problem and the recipe is pretty hands off. The recipe starts a full three days before you are going to actually put the pork into the slow cooker. It gets a bath of spices, then its wrapped in plastic and waits in the fridge. The spice mixture is black pepper, cayenne pepper, chili powder, ground cumin, brown sugar, dried oregano, paprika, salt and sugar. This time I cross hatched the fat cap before I rubbed down the pork. It made a noticeable difference in the spiciness of the meat — definitely something I’ll continue to do in the future.
Once the pork is coated in seasoning, wrap it in plastic and put it into the fridge for up to three days.
On cooking day, unwrap the pork and place it into your slow cooker. Add 1/4 cup of water and set the slow cooker to low for 8-10 hours. My 6 pound pork butt took the full 10 hours.
Remove the pork from the slow cooker and shred the meat. My favorite way to shred meat is in my KitchenAid Stand Mixer. Simply place the pork in the bowl of the mixer (remove the bone — it will pull right out), attach the paddle mixer and turn the mixer on low. You may want to cover the bowl with a cloth to prevent any pork missiles from launching at you. After about a minute the pork should be perfectly shredded.
Add it back into the slow cooker and mix around the pork in the jus. Now, you can either add your favorite BBQ sauce if you want BBQ flavored pulled pork, or you can leave it as is if you want a traditional pulled pork. Let the pork cook another 30 minutes to an hour on low and serve.
In our house, pulled pork is always served with cucumber salad and macaroni and cheese, but it’s delicious with any traditional BBQ sides.
*Affiliate links are included in this post. I appreciate your support!
- 1 tablespoon ground black pepper
- 1-2 teaspoons cayenne pepper
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons dark brown sugar
- 1 tablespoon dried oregano
- 4 tablespoons paprika
- 2 tablespoons table salt
- 1 tablespoon granulated sugar
- 1 tablespoon ground white pepper
- 1 (6-8 pound) bone-in pork shoulder
- 2 cups barbecue sauce
- Mix all spice rub ingredients in small bowl.
- Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours and up to 3 days.
- Unwrap roast and place it in slow cooker liner. Add ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.
- Transfer pork to cutting board. “Pull” by tearing meat into thin shreds with your fingers, or place it in a stand mixer on low for 1-2 minutes.
- Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.