Slow Cooker Pulled Pork
Adapted from here.
Ingredients
- 1/4 cup paprika
- 2 tablespoons kosher salt
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon dry mustard, preferably freshly ground
- 6 pounds largely boneless country-style pork ribs (Boston butt, pork shoulder or picnic ham will also work)
- 1/2 cup hickory bottled smoke
Toasted buns, for serving
BBQ sauce, for serving
Pickled Red Onions, for serving
Instructions
- Combine paprika, kosher salt, black pepper, garlic powder and dry mustard in a small bowl, whisking to combine. Measure out a heaping 1/4 cup of rub and save remainder in an airtight container. This makes enough rub for 2 batches of pulled pork.
- Cut pork into 3-inch chunks (precision is not needed here). Sprinkle each chunk of pork with the rub, coating each side. Pour bottled smoke into the bottom of a large slow cooker, then add chunks of rubbed pork.
- Cover and cook on low from 10 to 12 hours until the pork shreds very easily. Using a slotted spook, scoop the pork from the juices at the bottom.* Shred pork and discard any bones.
To serve, pile pork high on a toasted bun. Slather with BBQ sauce and top with sliced of Pickled Red Onion.
Notes
*If you have leftover pork, be sure to save these flavorful juices. Cover and store in the refrigerator. The next day, skim off any fat that has congealed on the top. When you are ready to reheat, spoon the congealed juices over the pork. As the dish warms up, the juices will melt and keep the pork nice and moist.