Slow-Cooker (Yup!) Pulled Pork
Making my own pulled pork – without using a smoker – was the original incentive for creating my meat rubs and seasonings! I tried many variations of spices and recipes before coming up with each of my unique spice blends.
This is a favorite of my customers, friends and family. And of course, my rubs also awesome in a smoker!
Ingredients
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4 lb Pork Shoulder (I prefer bone-in, for the extra flavor)
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1 rounded tablespoon Beartooth BBQ and Grilling Rub per pound of meat (or you can also use my Prairie Style BBQ Rub)
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½ Cup beef broth (It’s quite alright to use store-bought broth for this recipe)
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At least 1 hour before cooking (you can do this step up to 12 hours before cooking) the pork shoulder, rub the seasoning on all outside surfaces of your roast. Generally I just measure the seasoning onto a plate, then press the meat into the seasoning.
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Cover gently and put the coated meat back into the refrigerator while it marinates in the rub.
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When you are ready to cook the meat, pour the beef broth into the bottom of your slow-cooker. Then place the meat into the slow-cooker, cover and turn the cooker to “HIGH”.
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Let the meat cook for approximately 4 - 6 hours, or until the meat is very tender and pulls apart easily with a fork.
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Once done, turn of the slow-cooker, remove the meat, and place onto a tray for 5 minutes to “rest”. Then you can use 2 forks to pull the meat apart as the classic pulled pork. Don’t forget to remove the bone!
I usually serve pulled pork warm on a grilled bun, and topped with cheddar or pepper jack cheese, and pickled pepperoncini. Bur you can use jalapenos, Cole slaw, or whatever is your preference. I prefer a less-sweet Carolina style barbecue sauce with pork, but the choice is all up to you!