Sept 3, 2022
Slow cooker pulled pork from boneless pork shoulder (butt).
- Prep Time: 10 min
- Cook Time: 8-9 hr on low
- Total Time: 8 hr 10 min – 9 hr 10 min
- Servings: 4
- Yield: 1 pork shoulder
- One 3- to 4-pound boneless pork shoulder or Boston butt, with fat cap
- 3 tablespoons favorite barbecue rub, such as Mauro Provisions BBQ Chip Dust or Black Powder Rub, plus additional for broiling and serving
- For the pulled pork: Using a sharp knife, score the fat cap into a crosshatch pattern. Rub the entire shoulder with the barbecue rub. Wrap it in plastic wrap and let it marinate in the refrigerator overnight (this step can be skipped, but it really makes the pork super tasty, so try to plan ahead!).
- n a medium bowl, whisk together the barbecue sauce and 1 cup water. Place the pork in a 6-quart slow cooker and pour the sauce around it. Set the slow cooker to low for 8 hours and cover. Let it roll!
- Once the pork is extremely fork tender, position an oven rack in the lower third of the oven and preheat the broiler on low. Transfer the pork, fat-side up, to a baking sheet. Reserve the cooking liquid. Dust the pork with a little more rub and broil until the fat is crispy, about 4 minutes.
- Transfer the pork to a cutting board. Remove the crispy fat and set aside. Shred the meat with 2 forks and transfer to a serving bowl. Drizzle it with some of the cooking liquid.
- I’m going to try Chef John’s Baked BBQ Baby Back Rib rub
- 2022-09-02 – Made along with the carrots, pineapple and rice (see Reference section). It was OK but think it needed more spice and would not do the raw carrots. The pineapple was nice. This could be done with rice or on a bun. Will make again because the pork was very tender and with a bit more complexity of flavor would be a good pulled pork.