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Slow-cooker Beach House Pulled Pork. A slow-cooker "clean out your refrigerator" recipe that starts with a Boston butt pork roast.
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4.50 from 6 votes

Slow-Cooker Beach House Pulled Pork

Author: Jackie Garvin

Ingredients

  • yield: a 9x11 pan full of pulled pork
  • At the end of our summer vacation in a beach house rental I used all the ingredients I could to help clean out the refrigerator prior to our return trip home.I purchased the Boston butt and pulled items out of the refrigerator I thought could be used for this recipe. The ingredient amounts indicate the exact amount I had on hand. It's not scientific. You can swap out for similar ingredients that you have on hand.
  • 8 pound Boston butt
  • yellow mustard
  • salt
  • ground pepper
  • garlic powder
  • 2 celery stalks
  • 1 Persian lime cut in half
  • 1/2 sweet onion sliced
  • 1/2 cup pickled onions
  • 1 teaspoon maple syrup
  • 1 1/2 cups tomato salsa
  • BBQ sauce

Instructions

  • Rub yellow mustard all over the Boston butt. Sprinkle salt, ground black pepper and garlic powder over mustard. Place in a large slow-cooker.
  • Add remaining ingredients, except BBQ sauce, to the slow-cooker on top of the Boston butt.
  • Cover and cook on medium for 10 to 12 hours or high 8 to 9 hours or until the pork is tender enough to shred with forks.
  • Remove from slow-cooker to a large sheet pan. Cover with foil and let rest for 30 minutes.
  • Shred with forks. Add cooking liquid (strained) if necessary to moisten. Add in BBQ to the shredded pork and toss to mix or serve BBQ sauce on the side.
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