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Pork Shoulder Butt: Slow Cooked Pulled Pork

Serve on buns

Ingredients

  • 2-1/2 lb. boneless pork shoulder butt, trimmed
  • 1 Tbls. dark brown sugar
  • 1/2 Tbls. smoked paprika
  • 1/2 Tbls. medium chili powder (Penzeys)
  • 1/2 t. salt
  • 1 t. ground cumin
  • 1/2 t. fresh ground black pepper
  • 1/4 t. dry mustard
  • 1/4 t. ground chipotle (or ancho) chili pepper
  • 1/4 - 1/2 c. water
  • 1/4 c. apple cider vinegar
  • 2-1/2 Tbls. ketchup

Sauce

  • 3/4 c. apple cider vinegar
  • 1/2 c. ketchup
  • 3 Tbls. dark brown sugar
  • 2 t. smoked paprika
  • 1 t. chili powder

Instructions

To prepare pork, combine next eight ingredients. Place pork in a crock pot and rub mixture evenly over pork. Let stand at room temperature for 1 hour. Pour a little water in the bottom of a crock pot.

Combine 1/4 c. cider vinegar and 2-1/2 Tbls. ketchup and pour over pork. Cover and cook on low about 8 hours, or until meats falls apart with a fork.

Remove pork and shred using 2 forks and place meat in a separate container or serving bowl. Discard most of the juices and fat; add a little back in with sauce for flavoring.

Sauce: In a small saucepan, combine the sauce ingredients and bring to a boil over medium-high heat, stirring occasionally with a whisk. Boil 5 minutes or until slightly thick.

Pour over pork and mix well.

NOTE: I seasoned the cooked shredded pork with a little Penzeys Galena Street seasoning before adding the warmed sauce.