Slow-cooker BBQ Pulled Pork
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.
Servings: 12
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.
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