Crock Pot Pulled Pork
Despite my reservations this ia genuinly delicious alternative to a pork butt on the grill. While nothing is ever truly as good as that delicious smokey flavor this Crock Pot Pulled Pork is a surprising close second.
Equipment
- Slow Cooker
Ingredients
- 1 6-8 lb pork shoulder (picnic or boston butt) trimmed of all fat
- Memphis Dust Rub (link in the post)
Instructions
- Trim all fat off of the pork shoulder.
- Put about 1 Cup of the Memphis Dust Rub into a separate bowl. Using your hands press and rub the mixture into the pork shoulder completely covering it. Whatever is left from that one cup of rub you must throw away since you used your hands that were touching raw meat.
- Place into the slow cooker, cover and set the slow cooker to 10 hours on low.
- Once the ten hours is up preheat your ovens broiler to 500 degrees. Make sure to reserve at least 1 cup of the cooking liquid from the crock pot.
- Roast about 10 minutes per two large flat sides (20 minutes total).
- Using two forks pull the pork and shred.
- Toss the shredded meat with 3 tbsp of rub and the 1 cup of reserved cooking liquid. Add in 1 tsp kosher salt. Taste and adjust seasonings as needed.
- Serve on sandwich rolls or simply topped with Coleslaw
- We prefer ours with a vinegar based Eastern North Carolina BBQ Sauce but you can use any type of BBQ sauce you prefer.