Making pulled pork is a great way to create mouth-watering BBQ sandwiches. The key is long, slow cooking at a low temperature (225 to 250 degrees F).
- 1 pork butt, 5 pounds
- Boston Butt Pork Rub
- Yellow mustard
- 1 onion, sliced
- 1/4 cup water
- BBQ sauce (I like Maulls)
Trim fat off pork butt.
Slather the pork butt with mustard. Sprinkle a layer of pork rub all over the roast. Store, covered, inthe refrigerator for a few hours.
Let pork come to room temperature.
In a slow cooker
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 degrees F (about 8 hours) - it is much easier to shred.
In an Oven
If you want to cook the pork butt in an oven, cook it at 400 degrees F for 1/2 hour then 250 degrees F for 6 1/2 hours or until the internal temperature is 190 degrees F. If using the in-oven thermometer, stick the probe in so the tip is near the center of the meat.
Add a container with 1 cup water to the oven to provide moisture.
Take out pork butt, let rest (covered) 20 minutes, then shred with two
Drain juices. Mix in BBQ sauce then add back shredded pork. Cook another 30 minutes on low (crockpot) or 170 degrees (oven).
Since my slow cooker is 4 quarts, I 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.
I use a Polder remote thermometer to monitor the temperature.
The internal temperature of the pork butt should be 190 degrees F for pulled pork. Though normally pork is done when the temperature is 170
degrees F, pulled pork needs to be more well-done so it pulls into shreds.