Make sure you check out my coleslaw recipe that goes great on this pulled pork sandwich. BBQ Pulled Pork needs to be cooked low and slow in order for it to fall off the bone. My husband has a smoker and loves to fix BBQ, but sometimes I just like preparing it in the crock-pot. It is easier which means we can have it more often. What makes my husbands’ BBQ so delicious is that he has a great rub and he cooks the BBQ low and slow over many hours. This is why using the crock-pot for Pulled Pork turns out so delicious. I also use a rub and cook it on low in the crock-pot for 10 hours. The meat will just fall apart. If it does not fall apart, it has not cooked long enough. Pulled pork is called pulled pork, because you can easily pull it apart. You do not need to cut it up. After you pull it apart, just add your favorite BBQ sauce and serve. If you are making BBQ sandwiches, try adding some coleslaw to top the BBQ. The creaminess of the coleslaw with the tangy BBQ makes a great combination. I am originally from lower Alabama and grew up eating a lot of BBQ. Someone who eats real smoked BBQ maybe hesitant to try BBQ in the crock-pot. If you want BBQ but do not have time to smoke it, try this recipe. You may find yourself fixing BBQ a whole lot more often. You may want to try this Pulled Pork on a baked potato or a salad which is also really delicious.
Dry Rub Recipe – adapted from Bobby Flay’s Rib Dry Rub recipe
A pork butt, shoulder, looses about 35 to 40 percent of it's weight after cooking it. If you use 4 ounces of cooked meat per sandwich which is 4 sandwiches per pound, you will need 6 pounds of cooked pork to get 24 sandwiches. This would be a 10 pound uncooked pork butt or shoulder. Be mindful that a lot of times people use 6 to 8 ounces per sandwich.
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon granulated garlic
- 1 tablespoon chili powder
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon Cajun seasoning
- 2 teaspoon black pepper
- Crock-Pot Pulled Pork
- 5 to 7 pound Pork Shoulder (Boston Butt, Pork Butt)
- 1 large onion, chopped
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon liquid smoke
- Enough water to fill the crock-pot 2/3 full.
- 1 bottle of your favorite BBQ sauce
- Mix the rub ingredients together and rub down the pork.
- Cover all sides with the rub.
- Place the pork in the bottom of the crock-pot.
- Add enough water to fill the crock-pot 2/3 of the way full.
- Add the chopped onion, Worcestershire sauce, and liquid smoke.
- Place the lid on the crock-pot and cook on low 10 hours or until it completely falls apart. The bone should easily pull away from the meat and come out.
- Remove the pork from the crock-pot.
- Let it cool some and then pull the meat apart with your hands. As you pull it, discard the fat. After you finish pulling it, you can stir in a bottle of your favorite BBQ sauce. Don't forget the coleslaw!
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