An easy, versatile pulled pork recipe that makes delicious pulled pork perfect for all your pulled pork needs (not just BBQ sandwiches!)
This recipe is dedicated to cousin Jonathan, who needs to come visit so he can stop drooling on my Instagram page. I’m just sayin’.
I’m in love with my slow cooker in the summer, so while I usually make pulled pork in the oven- 1. I ran out of foil and 2. it’s too hot to run the freakin’ oven all day! It’s at least 90 degrees everyday now, and our current home is made nothing like the ones in Miami. The A.C. can’t battle the heat on our top floor.
Does anyone else have that problem? I swear it’s because the house isn’t made of concrete, like in South Florida, so all the cool air just can’t compete with the heat baring down into the house. The bottom floor is the only cold area, so I’m not messing that up with an oven!
This pulled pork isn’t just made to be slathered in BBQ sauce, I’ve had it covered in chimichurri for sandwiches (if you’ve never tried it, you need to!), used it in quesadillas, put it on pizzas,in carnitas, empanadas, it’s all delicious.
The spice rub used is simple, yet very effective with plenty of brown sugar – can’t tell you how important that sugar is- and the pork comes out tender every time with great flavor. It’s literally perfect because of its versatility.
- 4-5 lb pork butt
- 1/4 cup brown sugar
- 1 tbsp kosher salt
- 3 tsp black pepper
- 3 tsp minced garlic OR garlic powder
- 3 tsp onion powder
- 2 tsp chili powder
- 1/2 cup chicken stock
Mix all spices and brown sugar together in a small bowl, then rub generously on every side and crevice of the pork.
Pour chicken stock into the slow cooker and set pork butt into the liquid, fat cap up. Top with lid and cook on slow for 8 hours or high for 4-5 hours, until fork tender.
Remove from the slow cooker and shred. Removing fat cap is optional.
Serve as whatever you have planned for it.