Pulled Pork in a Slow Cooker

Making pulled pork in a slow cooker is a great way to create mouth watering BBQ sandwiches. The key is long, slow cooking at a low temperature (225 to 250° F).

Ingredients

• 1 pork butt, 5 pounds
• pork rub - try Boston Butt Pork Rub
• yellow mustard
• 1 onion, sliced
• 1/4 cup water
• BBQ sauce

Directions

Trim fat off pork butt.

Slather the pork butt with mustard. Sprinkle a layer of pork rub all over the roast.

Let pork come to room temperature.
Put pork butt in slow cooker on low and add water (to keep pork from sticking to bottom).
Add onions to pan, turn down to med-low heat, and cook until soft, about 5 minutes. Add on top of pork butt.
Add 1/2 cup water to pan (it will initially smoke alot) and scrape up the nice brown bits (fond) then pour over pork butt.
Cook pork butt mixture on low until the internal temperature is 190° F (about 8 hours) - it is much easier to shred.
Take out pork butt, let rest (covered) 15 minutes, then shred with two forks.
Drain juices out of slow cooker. Add back shredded pork and mix with BBQ sauce. Cook another 30 minutes on low.

Is it Done?

The internal temperature of the pork butt should be 190° for pulled pork.

In an Oven

If you want to cook the pork butt in an oven, cook it at 400° F for 1/2 hour then 250° F for 6 1/2 hours or until the internal temperature is 190° F.

Doug's Notes

Since my slow cooker is 4 quarts, I had to cut the pork butt (5 pounds) in half and freeze the other half.
Slow cooking will produce a lot of moisture in the pot.
The pork rub keeps moisture in and adds a nice taste.