Slow-cooker Fiesta Pulled Pork
A Boston Butt roast is seasoned with a spice rub, added to a slow-cooker along with salsa for zesty pulled pork. I prefer a bone-in roast to boneless because the bone adds flavor. Substitute approximately 1 tablespoon chili powder for cumin, paprika, and garlic.
Course: Main Course
Cuisine: American South
Keyword: slow-cooker fiesta pulled pork
- yield: one roast
- Make the rub:
- 1 tablespoon brown sugar firmly packed
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Mix together and set aside.
- Prepare the pork butt:
- 1 3 - 4 pound Boston butt, bone-in or boneless (pork shoulder, pork butt)
- 2 cups salsa homemade or commercially prepared
Sprinkle the rub all over the Boston butt. Rub in as best you can.
Place the Boston butt in a slow-cooker with fat cap up.
Pour in salsa.
Cover and cook on low for 10 to 11 hours or high 5 to 6 hours or until the pork is easily shredded with two forks.
Remove the whole Boston butt from the slow-cooker and shred. Discard large sections of fat.
Add a little of the cooking juices back into the shredded pork.