Slow-Cooker BBQ Pulled Pork starts with a bone-in Boston Butt pork roast, is coated with a dry rub and cooks low and slow in a slow-cooker which results in succulent, juicy, and flavorful pork. Barbecue pulled pork sandwiches are an easy way to feed a crowd.
The most difficult part of this recipe is planning ahead. For maximum flavor, the Boston butt pork roast needs to marinate overnight in a dry rub. The next morning, this truly becomes a fix-it-and-forget-it recipe for about eight hours as it cooks in the slow-cooker. The only thing left to do is remove the pork from the slow-cooker, shred it with two forks, add it back to the slow-cooker and stir in BBQ sauce. You’re rewarded with succulent, tasty pulled pork that makes some mighty fine sandwiches.
How do you know when the roast is done?
The internal temperature should be 200 degrees. That’s the ideal degree of doneness so that the bone removes easily and the meat shreds perfectly.
Can I use a boneless Boston butt?
Yes, you certainly can. On occasion, when I haven’t been able to find bone-in, I’ve used boneless. My preference is for bone-in because you get better flavor, in my opinion. If you use boneless, it will probably cook faster. Start checking the internal temperature of the roast a little sooner.
Suggestions for sides for BBQ Pulled Pork
Pickles are a great accompaniment to a BBQ pulled pork sandwich. Think about Fire and Ice Pickles or Pickled Onions .
For a little something to satisfy your sweet tooth that’s easy to whip together while the Boston butt is cooking away in the slow-cooker, check out S’mores Brownies or Sand Tart Cookies .
Instructions for Slow-Cooker BBQ Pulled Pork
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- Stir together all ingredients for rub. Set aside.
- Unwrap bone-in Boston butt pork roast (approx. 5 pounds)
- Sprinkle rub mix on pork roast.
- Rub in well and cover all surfaces.
- Place the pork roast vertically and wrap in plastic wrap.
- Turn the roast horizontally and wrap again. The rub mix will draw liquid from the roast. Wrapping it well will keep the liquid in close proximity to the roast. Place in refrigerator overnight.
- In the morning, peel and thinly slice an onion. Place it in the bottom for a slow-cooker sprayed with non-stick spray.
- Remove wrapping from pork roast and place atop onions. Cover with slow-cooker lid and cook on low for 8 hours or until the roast reaches and internal temperature of 200 degrees.
- Remove pork roast from slow-cooker and place on a carving board. Let rest for 10 minutes.
- Shred with two forks. Remove large veins of fat.
- Remove half the broth from the slow-cooker and set aside.
- Stir shredded pork back into the broth in the slow-cooker. Add additional broth to the shredded pork as needed.
- Stir in BBQ sauce.
Slow-cooker BBQ Pulled Pork
Ingredients
- For rub mix:
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- For Boston butt pork roast:
- 1 (5 pound) bone-in Boston butt pork roast
- 1 large sweet onion sliced
- !/2 cup barbecue sauce
Instructions
For dry rub:
- Stir together all ingredients for rub. Set aside.
For pork roast:
- Unwrap bone-in Boston butt pork roast (approx. 5 pounds)
- Sprinkle rub mix on pork roast.
- Rub in well and cover all surfaces.
- Place the pork roast vertically and wrap in plastic wrap. Turn the roast horizontally and wrap again. Wrapping it well will keep the liquid in close proximity to the roast as it marinates with the dry rub. Place in refrigerator overnight.
- The next morning, morning, peel and thinly slice an onion. Place it in the bottom for a slow-cooker sprayed with non-stick spray.
- Remove wrapping from pork roast and place atop onions, fat side down. Cover with slow-cooker lid and cook on low for 8 hours or until the roast reaches and internal temperature of 200 degrees.
- Remove pork roast from slow-cooker and place on a carving board. Let rest for 10 minutes.
- Shred with two forks. Remove large veins of fat.
- Remove half the broth from the slow-cooker and set aside.
- Stir shredded pork back into the broth in the slow-cooker. Add additional broth to the shredded pork as needed.
- Stir in BBQ sauce.
Belinda Y. Hughes says
This is a perfect Indian Summer recipe. Thanks for sharing.
Jackie Garvin says
Belinda,
Thank you for stopping by. I hope you enjoy the recipe!
Ann says
Sounds like something good for the long weekend ahead!! – and easy – my kind of dish – thanks Jackie. Also want to try the Dr. Pepper slow cooked pork – it’s just Dr. Pepper and chipotle peppers in Adobo sauce – sounds yummy too! Also made your comeback sauce this weekend – yummy too – I didn’t have chili sauce, so just used more ketchup and some chili powder and used spicy brown mustard instead of Dijon -still tasted fine! thanks
Jackie Garvin says
Ann,
Cooking this dish for a long week-end would be smart! I hope you enjoy.
Jean says
Now that does look yummy! My friend in England had a “hog roast” for his son’s 24th birthday. Now they might like to see that entire pig…feet and all looking at them as it whirls on the spit but I prefer mine without having to see the poor pig looking at me! Like your BBQ sauce and I probably will try it.
Jackie Garvin says
Jean,
Seeing the whole hog is a little bit disturbing if you’re not accustomed to it! I hope you cook you some good pork soon!
Krista says
One of my favorite dishes ever! Thanks for sharing at Church Supper. See you again next week, my friend!
Jackie Garvin says
Krista,
Church Supper is a great link up. I’m going to make it a point to participate. 🙂
Sandra Davis says
I’ve made this before and it’s so good I could drink the sauce. (in fact I did!) I’m making it again today and my son will be so happy when he gets home from school!
Jackie Garvin says
Enjoy your dinner, Sandra! I’m going to share this comment on FB! Thank you so very much! 🙂
Sandra Davis says
You’re so welcome.
Liz says
I made the slow cooker pulled pork for dinner last night. It was so easy, the kids helped prepare it and everyone loved it. My husband was so shocked that I made the BBQ sauce that I had to share the recipe before he would believe it. I’m so glad I found your blog through The Patch and I have other recipes on my to do list. The kids want to make the pink lemonade pie tomorrow!
Jackie Garvin says
HI Liz!
I’m so glad you found us tucked away in our little corner of the world! What a happy time you must have had in your kitchen with your wee ones helping! The pretty pink pie is special to me and perfect to make with children. I hope you enjoy.
Thanks so much for taking the time to write to me. It means more to me than you’ll ever know.
Welcome home, Liz! 🙂
Wanda says
“grill seasoning” – not fammiliar with this term . . . . is there a brand?
Jackie Garvin says
Wanda,
There’s a whole of seasonings called Grill Mates. I think they are by McCormack but I’m not entirely sure. Most grocery stores should have them.
Penelope Green says
Sounds like a great “Football Sunday” dinner. I’m going to make it tomorrow. Thanks!
Jackie Garvin says
Penelope,
Hope you enjoy it!
Tammy Rinehart says
I’m so excited about being part of this ! T
Harriet Young says
Yum! The meat just fell apart and was tender and delicious. Thank you for the recipe!
Jackie Garvin says
Thank you, Harriet.
Beth says
I really love this recipe. The pork comes out so tender and juicy. It’s some of the best pulled pork I’ve ever made!
Jackie Garvin says
Thank you, Beth.
Erik says
This was so easy to make, I don’t think I’m going to be buying pulled pork sandos at restaurants anymore. And good to know I can use bone in or boneless.
Jackie Garvin says
It truly is crazy easy.
DK says
Mmm so moist and savory – this pulled pork turned out so great! Thanks for the recipe!
Jackie Garvin says
Thank you!
Chara says
Will try this recipe in the weekend, best when shared with friends. ThNks for this
Jackie Garvin says
Enjoy!